Hummus with olive oil and pine nut sauce

260 g drained chickpeas + 30–40 ml liquid from the peas
55 g tahini
1 medium garlic clove, grated
1 tsp green cumin seeds 
20 ml extra virgin olive oil
1 tbsp lemon juice
sea salt to taste

topping:
20 ml extra virgin olive oil
zest of 1/4 organic orange, finely grated
25 g roasted pine nuts
sea salt to taste
freshly ground peppers, to taste
harissa paste, if you wish ( I love to add it so that we can feel it)

100 g Kalamata olives with stones
peppermint leaves


In a bowl, mix all of the topping ingredients. Let it stand for 10 minutes.

Make hummus. Blend all the hummus ingredients (starting with 20 ml of liquid) until you have a creamy texture to your liking. Add more chickpea liquid if needed. Divide hummus between two plates and spread, making a well on one side or in the middle. Add olives, placing them in the middle. 

Pour over oils sauce and sprinkle with peppermint leaves. Serve. 

2 portions or plates to share