Hummus with fried halloumi and cashew relish

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves
Serves 2–4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beer battered halloumi

  • 330ml/11fl oz lager
  • 200g/7oz plain flour, plus extra for dusting
  • 10g dried yeast
  • 300ml/10fl oz sparkling water, to loosen
  • 250g/9oz halloumi, drained and cut into chunks
  • salt

For the hummus

  • 400g tin chickpeas, drained and rinsed
  • 3 garlic cloves
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 lemons, juice only
  • 4–5 tbsp tahini
  • 100ml/3½fl oz–150ml/5fl oz olive oil
  • salt
  • 25g/1oz black sesame seeds, to garnish

For the cashew relish

  • 50g/1¾oz salted cashew nuts, chopped
  • bunch fresh coriander, chopped
  • bunch fresh dill, chopped
  • 1 tsp grated fresh root ginger
  • 1 red chilli, chopped
  • 1 garlic clove, chopped
  • 1 lemon, juice only
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