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
200ml chickpea cooking water