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.
For the hummus:
400g canned chickpeas
300g frozen peas
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:
Early Harvest Extra Virgin Olive Oil
2 tsp ground cumin
100g crispy chickpeas
20 sprigs Zahter
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.