Ingredients

Method

For the air-fryer chickpeas:
• 1 x 400 g can chickpeas, drained and dried
• 1 T olive oil
• sea salt, to taste
• 1 t smoked paprika
• 50 g macadamia nuts, roasted and chopped
• 10 g soft herbs, such as basil, coriander or parsley
• lemon, for serving
• olive oil, for drizzling
For the candied raisins:
• 100 g caster sugar
• ½ cup water, plus 2 T
• 1 star anise
• 100 g Woolworths mixed seedless raisins
• 500 g Woolworths bulk hummus

Method

Ingredients

1. Toss the chickpeas in the olive oil, sea salt and paprika, then air-fry at 200°C for 3–5 minutes, until crispy and golden.

2. To make the candied raisins, bring the sugar and water to a simmer in a small saucepan over a medium heat. Add the star anise and simmer for 4–5 minutes, or until slightly thickened. Add the raisins, then remove the pan from the heat and allow to stand for 15 minutes.

3. To assemble, spoon the hummus onto a large plate and swirl to make a well in the middle. Top with the candied raisins, macadamias and chickpeas. Toss the herbs in a squeeze of lemon juice, olive oil, salt and sprinkle over the dip.

4. Serve with antipasti such as white anchovies, chargrilled Padrón peppers and toasted focaccia.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen