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Spring grazing board
Serves 4-6 Starters and mains
Ingredients
- 1 x 400g can chickpeas
- 1tsp bicarbonate of soda
- 1tsp salt
- 1-2 garlic gloves
- 1-2 lemons grated juice
- 2tbsp tahini
- 1tbsp white miso paste
- 2tbsp extra virgin olive oil
For the rosemary roasted nuts
- 250g almonds
- 1 1/2tsp ground cumin
- 1tbsp olive oil
- 2tbsp maple syrup
- 3 rosemary sprigs, leaves stripped and chopped
Topping suggestions
- za'atar
- sumac
- crumbled feta
- flat-leaf parsley, chopped
- toasted pumpkin seeds
- edible flowers
To serve
- pittas
- veg such as baby courgettes, radishes, tomatoes, fresh peas, baby cucumbers, baby heritage carrots
Method
A few hours before, drain the chickpeas, reserving the liquid, put them in a bowl of cold water with ótsp bicarbonate of soda and leave to soak for a few hours.
Drain the chickpeas again and put them in a pan with the remaining bicarbonate of soda and approx. 1.2 litres water. Bring to the boil and skim off any foam that rises, then reduce the heat and simmer for 35 minutes.
Meanwhile, to make the roasted nuts, preheat the oven to 180C/160C F/Gas 4. Spread the almonds over a baking tray and add a pinch of salt, the cumin, olive oil, maple syrup and rosemary. Bake the nuts for 10-12 minutes until golden all over, stirring them halfway through. Remove from the oven and stir to prevent any nuts sticking, then leave to cool.
Give the chickpeas a good stir and add the salt, then continue to cook for another 10 minutes. Drain really well, removing as many of the loosened skins as you can and discarding them.
Transfer the chickpeas to a food processor, add the garlic and lemon juice to taste and a good pinch of salt and pepper, then pulse to combine. Add 3tbsp of the reserved liquid from the can of chickpeas and the tahini and miso. Pulse until the mixture has a smooth, creamy consistency, then add more salt and lemon to taste.
Spoon the houmous into a serving bowl, smooth the surface with the back of a spoon, then make a little dip in the middle. Drizzle the oil over, then sprinkle on any toppings and serve with the pittas, vegetables and roasted nuts.
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