Pre heat the oven at 180° C.
Start with the hummus by sweating a finely cut shallot and clove of garlic. Then add 330 gr chickpeas ( best is to rinse them first and then put the chickpeas into a tea towel, fold it over and rub the chickpeas together to partially release their skins. Sadly, however, this will not be enough to remove every single skin and, infuriatingly, it seems that each pea has more than one! That which one needs to achieve is a shiny look to the peeled pea; any opaque skins remaining need removing with the fingers using a quick pinch. 10 minutes deleted from one's life for the best, most smooth hummus ever.)
Season with 1/2 tsp cinnamon, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp curry.
Add the juice of half a lemon and 150 ml water. Simmer for about 10 mins. Then use a stick blender to create a thick paste. Keep warm.
Halve cherry tomatoes, season with salt, pepper and za'atar, sprinkle with olive oil and bake in the oven for 15 mins.
In the meantime take the meat from a couple of Merquez sausages and add some coriander- and cumin powder. Fry in olive oil.
Roast 2 tbsp pine nuts in a dry pan.
Spoon some hummus in a bowl, add 3 slices of tomato and some minced merguez. Finish with the pine nuts and some coriander leaves
( Recipe Lore Moerman)
The first time I made this Lebanese dish was as a main course, very nice although there was no tahine in the recipe. But halfway the surprise was gone. So later I made it in small portions as one element in a tasting menu (with cherry tomatoes instead of big ones) and that was a good decision.
PS Leftover hummus can be frozen!
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