Chef Tom Walton's Ezme and Hummus

There’s something about sharing delicious dishes across your dining table with family and friends that makes eating so much more pleasurable. Like this juicy ezme salad and creamy hummus we made with Chef Tom Walton and Nutrition Australia to celebrate National Nutrition Week . Believe it or not, both dishes count towards your vegetable intake for the day. Who said healthy eating can’t be tasty. Serve with warm flat bread or pita and simply add grilled fish, meat or chicken to create a full meal.

Serves 4

Ingredients:

Ezme

  • 1 small (50g) red onion

  • 1 large (125g) red capsicum

  • 2 vine-ripened tomatoes (150g)

  • ½ garlic clove

  • Handful of flat-leaf parsley and dill

  • 1 tablespoon pomegranate molasses

  • ⅛ teaspoon ground cumin

  • 1 ½ tablespoons extra virgin olive oil

  • Salt and pepper

  • ⅙ cup kalamata olives

  • Sprig of dill

Hummus

  • 400g can chickpeas, drained and rinsed

  • ⅓ cup tahini

  • 1 garlic clove

  • ½ cup water

  • Juice of 1 lemon

  • Salt and pepper

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon pomegranate molasses

  • 2 teaspoons za’atar

  • ½ cup yoghurt (to serve)

Method:

  1. Make the Ezme first by finely chopping the onion, capsicum, tomato, garlic and herbs. Alternatively, add into a blender or food processor and pulse a few times until roughly chopped. Add the olive oil, pomegranate molasses, cumin and season with salt and pepper to taste.

  2. Spoon the Ezme onto a serving plate. Top with the olives and dill.

  3. Make the hummus by adding the chickpeas, tahini, garlic, water and lemon into a clean food processor or blender. Blend to a smooth creamy texture, using a little more tahini to thicken or water to thin (if needed).

  4. Spoon the hummus onto a serving plate, make an indent in the middle and spoon in the yoghurt. Drizzle with the olive oil, pomegranate molasses and za’atar.

  5. Serve both dishes with warm flatbreads to dip through.

 

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