Swahili cuisine features places spices front and centre of its affairs. There’s always something aromatic and fragrant and delicate. This dish tastes like sunshine on a plate, and will be a hit with any crowd. The rich colour from the sundried tomatoes, as well as the fragrance from the Zanzibari spices, make this an amazing and heady version of hummus. This can be scooped up with any flatbread or crackers of your choosing. It it both great for entertaining, of course, but also for storing in your fridge for mid-week snacking.
2 cans chickpeas, water drained
4 heaped teaspoons tahini (or whole sesame seeds)
6 pieces of sundried tomatoes
6 cloves garlic
1 lemon, juiced
2 teaspoon Zanzibari spices (or any mixed spices of your choice)
¾ cup olive oil
1 tsp salt or to taste
- Put all the ingredients in a blender or food processor and blitz until fairly smooth. If the mixture is too thick, loosen it up with a small splash of water or some more olive oil.
- Serve with chapati, naan bread, pitta bread or vegetable sticks.
This recipe is from Season 1 Episode 4 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.