Name: Hummus with herb salad
Prep time: 380 min
Cook time: 45 min
Total time: 425 min
Yield: 1
Cuisine: lebanese
Ingredients: 200g chickpeas; 18.20 gm olive oil; 2 cloves garlic, chopped; 200ml lemon juice; 150.00 gm tahini; Toasted sourdough bread, to serve; 36.40 gm lemon-infused olive oil or; extra virgin olive oil; 20.00 ml verjuice or lemon juice; 2 green onions, sliced; 125.00 ml coriander leaves; 40.00 ml pine nuts, toasted

Hummus with herb salad

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Prep Time:
380 minutes

Cook Time:
45 minutes

Total Time:
425 minutes

Ingredients:

200g chickpeas
18.20 gm olive oil
2 cloves garlic, chopped
200ml lemon juice
150.00 gm tahini
Toasted sourdough bread, to serve
36.40 gm lemon-infused olive oil or
extra virgin olive oil
20.00 ml verjuice or lemon juice
2 green onions, sliced
125.00 ml coriander leaves
40.00 ml pine nuts, toasted

Instructions:

Drain chickpeas, then simmer in a saucepan of boiling water for 45 minutes until tender. Remove any scum that rises to the surface, then drain.
Combine chickpeas, oil, and garlic in a food processor and blend until chickpeas are finely chopped. While the processor is running, gradually pour in lemon juice until the mixture is smooth. Add tahini and blend until fully incorporated. Season to taste and transfer the hummus to a serving dish.
In a bowl, combine oil, verjuice, salt, and pepper. Add onions and coriander, then drizzle over hummus and sprinkle with nuts. Serve with sourdough bread.

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