EARL Hazelnut Hummus

EARL Canteen, Serves 8


350g Mount Zero Organic Australian Chickpeas, soaked overnight in 3 times the volume of water
2 garlic cloves, roasted
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

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 which we soak, cook and blend twice weekly. 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.

Recipe Ingredients from the Mount Zero Range