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| We were blown away when we saw this amazing black hummus, made with our Norfolk chickpeas, posted on Instagram by @hallefaraj and we're thrilled that she's happy for us to share it here. |
@hallefaraj says, "Black tahini, miso and kimchi hummus, why? Because it’s iftar time, we’re in lockdown, and it’s #internationalhummusday"
"I used my very own bell pepper infused olive oil, crispy chickpeas, lemon and parsley marinated chickpeas oh and made some sourdough, my first semi-successful one, everything tasted so so good the umami-ness was deep and very Halle’esque"
"The umami flavours of this hummus gives a delicious depth, adding the kimchi lifts it to magical levels."
Serves 2-4
Ingredients
Garnishes
Optional garnishesCrispy chickpeas
Marinated chickpeas
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Method
Optional Garnish preparation
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
