EP. 01 - Use More Oil: Hummus with Shirazi Salad

Hummus shouldn’t arrive with a teaspoon of olive oil sitting politely in the middle. It needs olive oil blended through it, mixed into what goes on top and poured generously over the finished plate.

For the first edition of Use More Oil, we’re making smooth hummus topped with a sharp, crunchy Shirazi salad—and finishing the whole thing with a proper pour of Table.

Ingredients

For the Shirazi salad

• ½ cucumber

• 100g cherry tomatoes

• ½ red onion

• 1 garlic clove

• 1 teaspoon dried za’atar

• Juice of ½ lemon

• Salt

• Black pepper

• Olive oil

For the hummus

• 700g cooked chickpeas, drained

• 1 garlic clove

• 1 teaspoon ground cumin

• 4–5 tablespoons tahini

• Juice of ½ lemon

• ½ teaspoon white wine vinegar

• Salt

• Olive oil

• Cold water, as needed

To finish

• DRZZL Table

Method

1. Make the Shirazi salad

Finely chop the cucumber, cherry tomatoes and red onion.

Add them to a bowl with the minced garlic, lemon juice and za’atar. Season with salt and black pepper, add a generous pour of olive oil and mix everything together.

2. Make the hummus

Add the drained chickpeas, garlic, cumin, tahini, lemon juice, white wine vinegar, salt and olive oil to a high-speed food processor.

Blend until smooth, adding a little cold water at a time until the hummus reaches your preferred consistency.

Taste and adjust the salt, lemon or olive oil if it needs it.

3. Put it together

Spoon the hummus generously across a plate and top with the Shirazi salad.

Finish with a big pour of DRZZL Table.

Not a decorative drizzle. A proper pour.