EARL Hazelnut Hummus

At EARL we go through over 1 1/2 tonnes of Mt Zero chickpeas every year. Naturally they are the base for our hazelnut hummus in which we soak, cook and blend twice weekly.

We also use Mt 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 favour.

The time taken to soak and cook chickpeas is such a worthwhile investment in amazing favour and texture over an imported tinned product.

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