You’ll never want to buy ready-made hummus ever again after discovering how easy and tasty this dip is, especially whilst it’s still warm.

It’s bursting with flavour from the Lemon Verbena Harissa paste, bright green in colour from the peas and the garnish of whole chickpeas and zahter elevate it from the everyday recipe.

Ingredients

For the hummus:

400g canned chickpeas

300g frozen peas

50g tahini

1 garlic clove, crushed

25g Lemon Verbena Harissa

50ml Early Harvest Extra Virgin Olive Oil

½ lemon, juiced

Few pinches salt

 

For the Tahini sauce:

50g tahini

50ml water

Salt

 

To serve:

Early Harvest Extra Virgin Olive Oil

2 tsp ground cumin

100g crispy chickpeas

20 sprigs Zahter

Ingredients

For the hummus:

400g canned chickpeas

300g frozen peas

50g tahini

1 garlic clove, crushed

25g Lemon Verbena Harissa

50ml Early Harvest Extra Virgin Olive Oil

½ lemon, juiced

Few pinches salt

 

For the Tahini sauce:

50g tahini

50ml water

Salt

 

To serve:

Early Harvest Extra Virgin Olive Oil

2 tsp ground cumin

100g crispy chickpeas

20 sprigs Zahter

Method

Empty the chickpeas, including liquid into a small pan and place on a medium heat. Weigh out the peas in a bowl and cover with hot water to defrost quickly. Drain in a colander and add to the chickpeas. Heat till both are warm but not hot. Transfer to a blender or food processor and add the tahini, garlic, Lemon Verbena Harissa, olive oil, lemon juice and salt and blitz till smooth. If necessary, add a little more water to smooth the consistency.

To make the tahini sauce, combine the tahini and the water together and mix till incorporated. It should look like the double cream.

Put the hummus in a bowl and make a channel through the middle. Drizzle over the olive oil and the tahini sauce and then the cumin. Scatter the chickpeas and Zahter and serve with crudites or flat bread.

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