Elevated hummus with crispy chickpeas, fresh herbs and vegetables

Creamy, velvety hummus layered with golden crispy chickpeas, a vibrant mix of fresh herbs, cucumber, and red pepper, and finished with a generous drizzle of Verdé Finishing Extra Virgin Olive Oil. The smooth, rich base is lifted with bright lemon and garlic, while the crunchy topping adds irresistible texture and colour. Fresh, wholesome, and effortlessly elegant, it’s a beautiful sharing dish that brings bold Mediterranean flavour to every bite.

MAKE IT WITH

FINISHING OIL

An expressive, early harvest extra virgin olive oil made primarily from Picual olives, blended with touches of Arbosana and Hojiblanca for added complexity. Bold,...

Ingredients

2 cans of chickpeas
1 red pepper
½ cucumber
A handful of fresh herbs (coriander, parsley, mint or any herbs you have)
1 lemon
2 tbsp paprika powder
1 tbsp garlic powder
3 tbsp tahini
1 garlic clove (trust us, one is enough this time)
Salt & pepper
Verdé finishing extra virgin olive oil

Method

1. Roast the chickpeas →
Heat a pan with olive oil. Add half a can of chickpeas, paprika powder, garlic powder, salt and pepper. Sauté over medium-high heat until golden and crispy. Set aside.

2. Prepare the fresh mix →
Dice the red pepper and cucumber into small cubes. Roughly chop the herbs. Mix everything in a bowl with olive oil, salt and pepper.

3. Blend the hummus →
In a blender, add one full can of chickpeas (keep a little of the aquafaba for creaminess). Add tahini, garlic, lemon juice, olive oil, salt and pepper. Blend until smooth and creamy.

4. Assemble →
Spread the hummus onto a large flat plate. Add the fresh vegetable mix on top, then layer the crispy chickpeas for texture and contrast.

5. Serve →
Finish with a generous drizzle of Verdé finishing olive oil and serve with toasted bread or warm pita.