Easy Mezze; Dressed Hummus

Easy Mezze ideas from Laura Faire at TheWineListnz.  Hummus dressed two ways.

Elevate your hummus game with a drizzle and a sprinkle, try experimenting with these two flavour profiles. Ubiquitous but delicious, hummus turns up just about everywhere.  From the multiple pottles available, it would have to qualify as a Kiwi favourite.  Don't just drop it on the table in its pot with a few crackers.  

Lemon, Pistachio and Mint.

Pile hummus into the middle of the bowl and use the back of a spoon to create runnels and dips for the oil to settle in.  Drizzle with olive oil.  Chop up a handful of shelled pistachio nuts and sprinkle over the top with torn fresh mint and a squeeze of lemon juice.

Sumac, Chilli and Smoked Paprika

Pile hummus into the middle of the bowl and use the back of a spoon to create runnels and dips for the oil to settle in.  Drizzle with olive oil. Sprinkle with sumac powder, chilli flakes and smoked paprika powder.  Salt generously.

Notes:

The two hummus brands pictured are KOHKOZ Garlic Hummus which is very smooth and feels quite authentic with a good amount of tahini. And Lisa's Garlic and Lemon Hummus which has more texture to it.

KOHKOZ seem to be stocked in the North Island only, click on their name to buy direct from their website if you aren't near a stockist.



Also in Recipes

Fish with Fennel Fern and Seeded Mustard

Makes: Enough for each person to have 200g of fresh fish

Notes: I tested this recipe with three commonly available NZ white fish.

Ling which took 10 minutes plus resting 5.

Gurnard and Tarakihi both took 7 minutes plus resting. 

The resting gives you a bit of wriggle room but look for fillets about the same size.  With the Ling for example I folded the tail of the fillets under to make them the same width as the fatter section of the fillet. 

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