HUMMUS WITH HARISSA CRICKETS


In the photo, there's a bowl of hummus with harissa crickets.

Serves: 1

Time: 30 minutes


INGREDIENTS


Ready to Cook Dried Crickets – 15g

Harissa Paste – 1 tbsp

Chickpeas – 400g can

Tahini – 3 tbsp

Baking Powder – 1 tsp

Garlic Clove – 1

Lemon Juice - 2

Olive Oil – 1 tbsp

Ice Cubes

Sea Salt

Parsley

Flatbreads



METHOD


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.


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