HUMMUS WITH HARISSA CRICKETS
Time: 30 minutes
Harissa Paste – 1 tbsp
Chickpeas – 400g can
Tahini – 3 tbsp
Baking Powder – 1 tsp
Garlic Clove – 1
Lemon Juice - 2
Olive Oil – 1 tbsp
PREPARE THE CHICKPEAS | 20 mins
Put the chickpeas in a pan and cover them with water.
Add baking powder and bring to the boil.
Boil the chickpeas for 20 minutes, then drain and run under water until cold.
PREPARE THE CRICKETS | 5 mins
Put olive oil in a pan on a medium-high heat.
Add the crickets and the harissa paste.
Stir fry for 2 mins, or until crispy.
MAKE THE HUMMUS | 5 mins
Blitz the garlic, lemon, and salt for a minute in a blender.
Add the tahini to this mix and blitz again.
When the chickpeas are cool, at them to the blender and blitz.
Add ice cubes to the blender and blitz again, the more ice you add the smoother hummus you will get.
Add to a bowl and serve with the crickets.
Cook this recipe with our Ready to Cook Dried Crickets.