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.