Hummus with calamari, toum, Aleppo pepper and coriander

Serves 2
20 minutes

Ingredients:

1 jar Sarafian Hummus

300g fresh calamari, cleaned

100ml Mt Zero Arbequina olive oil

Sea salt flakes

1 tablespoon toum

1/2 teaspoon Aleppo pepper

Pinch of ground sumac

1/4 bunch coriander, washed and roughly chopped

1/2 lemon

Take hummus out of fridge to come to room temperature, around 15 minutes.

Chop calamari into small pieces, around 1cm.

Heat a fry pan on high until very hot and smoking.

Take pan off heat, add olive oil and quickly add calamari and salt.

Return to heat and cook for 1 minute, stirring constantly until the calamari is lightly golden and just cooked through.

Add all other ingredients, stir well to combine and remove from heat.

Spoon hummus onto a plate, smooth out to make a circle, put a well in the centre of the hummus and then pour the calamari and its sauce into the well.

Enjoy with your favourite breads