Our new recipe is actually three recipes for one dish. We love this particular combination of savory, sweet and herby flavors, but you could also make the different components individually. The hummus is great for making it ahead and taking it to work with some bread and veggies. The balsamic shallots make an excellent condiment for any kind of sandwich or burger. And the mint salsa is great with veggies and rice or served as a topping for a bowl. Just pick one or make them all - we hope you have fun trying these.
4-6 ripe figs
For the Hummus: 3/4 cup walnuts 1 (14-ounce) can of cooked chickpeas, drained 1-2 cloves garlic, to taste Juice of 1 lemon 1/4-1/2 cup hot water 3 tbsp olive oil 1 tsp salt
Preheat the oven to 350°F/180°C. Put the walnuts on a baking sheet in one layer and toast in the oven for 8 minutes or until golden brown. Cool to room temperature, chop coarsely and put a small handful aside for decorating the dish. Put toasted walnuts, chickpeas, 1 clove garlic, lemon juice, oil and salt in a food processor or blender and blend until smooth. Add the water little by little and process until the hummus is creamy. Add more garlic, oil and salt to taste.
For the Balsamic shallots: 16 shallots 2 tbsp olive oil 1 ½ tbsp brown sugar 1 sprigs of thyme ¼ cup balsamic vinegar ½ cup water (plus more if needed) salt and pepper
Peel shallots and halve or quarter depending on size. Heat the olive oil in a saucepan and fry the shallots with the thyme for 4 min. Season with salt and pepper. Sprinkle the brown sugar and melt over medium heat. Pour in the balsamic and water and bring to a boil. Cover and cook shallots over medium heat 40-45 min until liquid has reduced to a syrupy consistency. While cooking more water if needed. Season again with salt and pepper to taste.
For the Mint salsa: 1 bunch parsley ¾ bunch mint 1 small clove of garlic ½ tsp chili flakes zest and juice of 1/2 lemon 3 tablespoons olive oil salt
Pluck the leaves of the parsley and mint from the stems. Put some small mint leaves aside for decoration. Place parsley and mint leaves in a blender with all remaining ingredients and blend. Season to taste.
Cut the figs into pieces. Spread the hummus on a plate and top with the shallots, figs and salsa. Decorate with the toasted chopped walnuts and mint leaves. Serve with flatbreads and enjoy.