Preserved Lemon Hummus, Chilli Oil, Ras El Hanout Chickpeas and Pomegranate Salad Recipe

Ingredients

• 300ml of vegetable oil
• 1 tbsp of dried chilli flakes
• 1 tbsp of smoked paprika
• 1 tbsp of ground cumin
• 1 tbsp of chilli powder
• 1 tbsp of sesame seeds
• 1 tin of chickpeas, rinsed and drained
• 2 tbsp of ras el hanout
• 1 pinch of salt
• 1 tbsp of dried oregano
• 2 tbsp of olive oil
• 100g of cherry tomatoes, chopped
• 100g of pomegranate seeds
• 100g of cucumber, chopped
• 100g of feta, crumbled
• 1 pinch of salt, to taste
• 2 tins of chickpeas, rinsed and drained
• 3 tbsp of tahini
• 1 tbsp of olive oil
• 1 tbsp of preserved lemon brine
• 1/2 lemon, juiced
• 1 preserved lemon, seeds removed and roughly chopped
• 2 garlic cloves, roughly chopped
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 3 tbsp of ice cold water