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
Toasted stale bread
This vegetarian dish is perfect to get rid of any leftover stale bread. In this recipe we use green peas, but hummus can be combined with plenty of different leftover vegetable and herbs.
The oil is our signature Early Harvest Olive Oil, grown organically by Edouard, one of our long term Spanish olive oil suppliers. Organically farmed olive oil has a smaller carbon footprint as there are no manmade fertilisers used. Edouard’s olive trees are traditionally grown, meaning they do not need extra irrigation. After being harvested by hand, they are then pressed on the same estate, minimising transport.
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 serve with roasted stale bread.