For the hummus:

400g canned chickpeas

300g frozen peas

50g tahini

1 garlic clove, crushed

25g Lemon Verbena Harissa

50ml Early Harvest Extra Virgin Olive Oil

½ lemon, juiced

Few pinches salt


For the Tahini sauce:

50g tahini

50ml water



To serve:

Early Harvest Extra Virgin Olive Oil

2 tsp ground cumin

100g crispy chickpeas

Toasted stale bread


This vegetarian dish is perfect to get rid of any leftover stale bread. In this recipe we use green peas, but hummus can be combined with plenty of different leftover vegetable and herbs.

The oil is our signature Early Harvest Olive Oil, grown organically by Edouard, one of our long term Spanish olive oil suppliers. Organically farmed olive oil has a smaller carbon footprint as there are no manmade fertilisers used. Edouard’s olive trees are traditionally grown, meaning they do not need extra irrigation. After being harvested by hand, they are then pressed on the same estate, minimising transport


Empty the chickpeas, including liquid into a small pan and place on a medium heat. Weigh out the peas in a bowl and cover with hot water to defrost quickly. Drain in a colander and add to the chickpeas. Heat till both are warm but not hot. Transfer to a blender or food processor and add the tahini, garlic, Lemon Verbena Harissa, olive oil, lemon juice and salt and blitz till smooth. If necessary, add a little more water to smooth the consistency.


To make the tahini sauce, combine the tahini and the water together and mix till incorporated. It should look like the double cream.


Put the hummus in a bowl and make a channel through the middle. Drizzle over the olive oil and the tahini sauce and then the cumin. Scatter the chickpeas and serve with roasted stale bread.


Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
Wastes no food
Wastes no food