BLACK GARLIC & SUN DRIED TOMATO HUMMUS

SERVES: 4

PREP TIME: 10 minutes

COOK TIME: 10 minutes

INGREDIENTS

1 jar (570g) chickpeas (reserve 2 tbsp of liquid)

30g sun dried tomatoes

4 cloves Original Black Garlic

1 heaped tbsp tahini

Juice of ½ lemon

Salt & pepper

30ml olive oil

METHOD

Add all of the ingredients to a blender and blend until smooth and creamy. Add a little more oil/lemon juice to get your desired consistency and season to taste.

Add some oil to a pan on medium heat and pan fry some greens until glossy and wilted, add some chilli flakes (for an extra kick of heat!) and season.

Pan fry sourdough croutons in some oil until golden and crispy.

Spoon the garlicky hummus onto a plate, top with the greens and finish with some extra chilli flakes and a drizzle of olive oil.

Serve with the sourdough croutons, swooping them through the hummus to enjoy the clash of crunchy v smooth.

Recipe by Lara Green

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