Jono & Jules do food & wine

Really fresh and tasty. A lovely recipe from Simply by Sabrina Ghayour (our new favourite thing!). We served with toasted pittas. Leftovers great for lunch the next day.

Green hummus – serves 6 to 8

• 2 x 400g tins chickpeas, drained and reserve ¾ of the brine from 1 of the tins
• juice of ½ a lemon, you might need a bit more
• 2 garlic cloves, peeled and crushed
• 30g of flat leaf parsley, roughly chopped
• 30g of fresh coriander, roughly chopped
• 15g of tarragon, leaves picked, roughly chopped
• 2 tbsp tahini
• 1 tsp nigella seeds
• warm pitta bread, to serve

Put the chickpeas, reserved brine, lemon juice, garlic, parsley, coriander, tarragon, tahini, some sea salt and black pepper, in a food processor and whizz until smooth.

Taste and adjust the seasoning, you might like to add more lemon juice. Serve in a bowl garnished with the nigella seeds and with some of your best olive oil drizzled over.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)