Set the scene
Menu
Wake up your guest’s taste buds before the main meal with a tempting antipasto. Copper Kettle Kumara Sea Salt & Dukkah Spice crisps make the perfect vessel for hummus.
Table
Have fun with colour and mix jewel-toned glassware with brightly coloured plates. Brass and gold will add an earthy touch, while fresh herbs and flowers will liven up the table setting.
Drinks
Serve something fruity and fun! Fill a large glass jug with plenty of ice, pomegranate (use the arils and juice) and lots of mint. Top it up with soda water.
Playlist
Take your gathering to the next level with a specialised Middle Eastern playlist. It will add a sense of adventure and get everyone in the mood for a great evening.
Pine nut and rosemary hummus
Pine nut and rosemary hummus
With cumin, lemon juice, a hint of cinnamon and a touch of red pepper, Copper Kettle Kumara Sea Salt & Dukkah Spice crisps offer a subtle sweetness that matches perfectly with a creamy hummus.
Ready in 10 minutes | Makes 1 ½ cups of dip
Ingredients
3 Tbsp toasted pine nuts
¾ cup drained chickpeas
1 tsp fresh rosemary leaves, roughly chopped
1 small clove garlic, minced
2 tsp tahini paste
3 Tbsp extra virgin olive oil
3 Tbsp lemon juice
1–2 Tbsp boiling water
2 Tbsp natural yoghurt
1 spring onion, finely sliced
¼ tsp salt
To serve
Drizzle extra virgin olive oil
1 Tbsp toasted pine nuts
¼ tsp sumac spice
Method
Into the bowl of a high-speed blender place toasted pine nuts, chickpeas, chopped rosemary, minced garlic, tahini paste, olive oil, lemon juice and boiling water.
Cover and pulse until the pine nuts and chickpeas have broken down. You will need to stop, stir and start again a few times to incorporate all the ingredients.
Add yoghurt, spring onion, freshly ground salt and pepper, then cover and pulse once or twice to blend the flavour through. Serve with a drizzle of olive oil, extra pine nuts and sumac.
Tip
If the hummus is too thick, thin it down with a little extra water or lemon juice.
