Curry Leaf Hummus
Peel and finely slice your garlic.
Pour about 100ml of olive oil into a frying pan and add your garlic. Gently bring up to a medium heat, stirring until your garlic is golden around the edges and starting to crisp up. Remove the garlic from the pan with a slotted spoon and drain on a plate lined with paper towel.
Add your cumin seeds, black mustard seeds and curry leaves to the same pan and fry for 2 minutes until they start to pop and go fragrant.
Pour your curry leaf mixture through a metal sieve set over a bowl to separate your oil. Pour your curry leaves and spices onto the plate with your garlic and leave to crisp up. Let your oil cool.
Once your oil has cooled, you can make your hummus. Pour your drained chickpeas into a food processor along with 1 tbsp of the liquid from the can. Add your tahini, lemon juice and a pinch of salt.
Run your food processor and gradually pour in your cooled down oil. Season to taste with salt, and add more lemon juice and olive oil if needed.
Pour into a bowl and smooth out with a spoon. Top with your crispy garlic, curry leaves and spices and another drizzle of olive oil. Serve as part of a mezze spread, with crudité or just on toast.