Warm Hummus in a Cumin & Olive Oil Broth from The Jewelled Kitchen by Bethany Kehdy

Ingredients

• 5 tbsp olive oil, plus extra to drizzle
• 400 g/14 oz/2 cups dried chickpeas, soaked overnight and cooked, or 800 g/1 lb 12 oz/4 cups canned chickpeas, drained and rinsed
• 2 tbsp pine nuts
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin, plus extra for sprinkling
• sea salt
• 1 tbsp choped parsley leaves, to sprinkle
• warm Arabic Bread
• Fattoush Salad
• Spiced Naked Mini Sausages (optional)