RECIPE: Our Hazelnut Hummus
At EARL we go through over 1 & 1/2 tonnes of Mount Zero chickpeas every year. Naturally, they are the base for our hazelnut hummus in which we soak, cook & blend twice weekly. We also use Mount Zero chickpeas as a delicious and healthful component in many of our salads.
Our hummus is a little bit special, we substitute roast hazelnuts for tahini giving the hummus a sweet, nutty flavour.
The time taken to soak and cook chickpeas is such a worthwhile investment in amazing flavour and texture over an imported tinned product.
Follow our recipe to make our hazelnut hummus at home & why not use it to re-create some EARL classics too?
Our Hazelnut Hummus
- 350g chickpeas, soaked overnight in 3 times the volume of water
- 2 roast garlic cloves
- 300ml olive oil
- 20g sesame seeds
- 50g hazelnuts, roasted, then rub the skins off
- 1 large lemon, juice and zest
- 7g salt
- 200ml chickpea cooking water
Cook soaked chickpeas in boiling water for 30 minutes until tender, drain and reserve 200ml of cooking water for later
Weigh out 700g cooked chickpeas
Blend all ingredients, except cooking water, until very smooth. Finish by adding cooking water until texture is thick and full
Our hummus provides a delicious creamy texture to the chicken, it pays to be generous, it’s a sandwich, so play around with the proportions to your taste
- Soft rolls, cut from one side but not all the way through
- Hummus, apply generously to the top side of the roll
- Sliced jalapeños
- Roast chicken, slice or flake your favourite bits
- Sprinkle liberally with Mount Zero dukkah
This is just a simple, yet delicious snack that allows the lemon-y zing of the hummus to shine. With more protein & fibre than most faux-food protein snacks, you’ll be satisfied for hours.
Take some steamed edamame (young soy beans), spoon a generous amount of hummus on top and sprinkle with toasted almonds & pepitas.