Wild Rocket Hummus
250 grams Great Northern Beans, dried
250 grams Chickpeas, raw
100 grams Wild Rocket
½ cup Lemon Juice
1 cup Tahini
½ cup Olive Oil
½ teaspoon Cumin, toasted and ground
½ teaspoon Za’atar
2 Garlic Clove, crushed into paste
Cook beans in salted, boiling water until soft. Drain immediately and allow to cool.
Cook chickpeas in salted, boiling water until soft. Drain immediately and allow to cool.
Place olive oil and rocket in a blender and puree.
Place the rocket mixture in a robot coupe with all remaining and process until smooth. Season with salt and pepper.
450 ml Pomace Olive Oil
225 ml Apple Cider Vinegar
Zest of 1 Orange
50 ml Freshly Squeezed Orange Juice
1 bunch Blanched Basil
60 ml Honey
2 tsp Dijon Mustard
1 Tablespoon Za’atar
Place all ingredients in blender except oil. Blend on high speed while slowly adding oil. Season with salt and pepper.
Toss roasted beets, roasted peppers, peeled & seeded cucumber, toasted pita chips, and chiffonade basil and mint with the vinaigrette.
Spread hummus on plate and top with the composed salad.