Adam Liaw’s loaded hummus
If you want to trick up some store-bought hummus into something that could be anything from an impressive starter to an excellent light meal, look no further.
Ingredients
220g smooth hummus
½ red onion, peeled and finely sliced
¼ tsp sumac, plus extra to serve
1 Lebanese cucumber, seeds removed and finely diced
8 cherry tomatoes, quartered
½ cup mixed olives
¼ cup roasted almonds, roughly chopped
80g feta, crumbled
1 tbsp finely shredded parsley
2 tbsp extra virgin olive oil
2 pieces pita
Method
Step 1
Spread the hummus on a serving plate. In a separate bowl, toss the onion and sumac together. Add the cucumber, tomato and olives and toss gently. Place the mixture on top of the hummus and scatter with the almonds, feta and parsley. Drizzle generously with olive oil.
Step 2
Just before serving, toast the pita over an open flame or in a dry frying pan. I prefer my pita to be warm and soft instead of crisp, but if you prefer crisp pita you can split it in half, cut the halves into smaller wedges, then toss with olive oil and bake in an oven heated to 200C for about 10 minutes.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
