Hummus - This will make more than you need, but I am sure it will not go to waste as it is so delicious!
1kg chickpeas – Retain about 60g for garnish
300g tahini – Belazu is best!
3 garlic cloves – peeled and crushed
2 tsp salt
2 tsp bicarbonate soda
30g za’atar spice
2 tsp thyme
250ml olive oil
Split Pea Fritters
400g cooked split peas – lightly blended or crushed
1 large carrot – washed and grated
1 large parsnip – washed and grated
10g sage leaves – cleaned and finely chopped
1 large red chilli – deseeded and finely chopped
2 large garlic cloves - grated
4 tbsp gram flour
2 tbsp tahini paste – Belazu is best!
1 lemon – zest and juice
125g seasonal cabbage – washed and finely shredded
½ kohlrabi – peeled and cut into fine julienne
5 spring onions – trimmed, finely shredded and washed thoroughly
1 red chilli – deseeded and finely chopped
½ bunch dill – chop half then pick sprigs for garnish
½ lemon – zest only
Splash of good olive oil
1. Soak chickpeas overnight in cold water, this helps to soften but also allows for a quicker cooking time. Next day, drain and wash thoroughly before cooking.
2. To cook, thoroughly rinse the chickpeas and place into a deep pan and cover with cold water and the bicarbonate of soda.
3. Cook on a high heat for 20 mins before reducing the heat, then continue to cook for 40 mins to 1 hour, skimming off any impurities as they cook. At this stage, spoon out a handful of the chickpeas, refresh then dry thoroughly (these are for the garnish).
4. Remove from the heat, allow to drain, and cool slightly.
5. Next, to blend the hummus. If you have a small blender follow the below process, however if you have one big enough, blend all of the ingredients in one go.
6. Place 1/3 of the chickpeas into a blender with 1/3 garlic, 1 tbsp of salt and blend to a fine puree. Then add the tahini and blend well before gradually adding the olive oil and iced water until a light smooth consistency is achieved.
7. Finish with the lemon juice then repeat this process with the remaining ingredients, taste for seasoning.
8. Heat a non-stick pan and sauté off the reserved chickpeas with the za’atar spice and a touch of thyme, once lightly coloured take off the heat.
9. Place the hummus in a bowl and a little drizzle of olive oil and a twist of a pepper mill.
Split Pea Fritters
1. Place all the ingredients from above into a deep bowl, mix well and season. Divide the mixture into 5 equal amounts and shape accordingly. Allow to chill in the fridge before cooking.
2. To cook, heat a non-stick pan with a good splash of rapeseed oil, add the fritters and colour on each side for 2 mins or until lightly golden, transfer to a lined baking tray and finish cooking through a preheated oven (170°C for 5 mins). Next, place them on a rack and season with salt.
1. Place all the slaw ingredients into a deep bowl then mix well. Note – only do this just before serving to retain colour and texture.
1. Spoon a generous amount of hummus into your serving bowl, spoon on the slaw followed by the split pea fritters and crispy chickpeas.