Bistro Inferno

HUMMUS WITH ROMESCO, OLIVES AND CRUDITÉS

SERVES 6 - 8 TO SHARE

HUMMUS

2 cups dried chickpeas
2 tsps bicarbonate of soda
3 cloves garlic
1 cup tahini
2 lemons, juiced
¼ cup good-quality store-bought
Romesco sauce
¼ cup pitted kalamata olives, roughly chopped
1 tbsp chopped dill
2 tbsps extra virgin olive oil
2 tsps za’atar
2 tsps pomegranate molasses
2 heads cos lettuce, leaves separated
3 Lebanese cucumbers, sliced into spears flatbread to serve, if desired

1 For the hummus, place chickpeas in a bowl, cover with twice the volume of cold water and stir in bicarbonate of soda. Leave at room temperature for 24 hours.

Drain the chickpeas, rinse well and place into a large saucepan. Cover with cold