Directions

For the Crispy Chickpeas

1. Set the oven to 220 degrees. Drain your Queen Chickpeas and pat dry with a kitchen towel to remove as much moisture as you can. Put them in a tray and rub them with the cumin and olive oil. You can add a pinch of salt here but remember the beans have already been seasoned so you won't need much. Put in the oven for 20 minutes or until bursting and crispy. 

For the cold hummus

1. Crush the garlic and squeeze the lemon into a food processor or a nutribullet. Add the 6 tablespoons of tahini. Open your jar of fridge-cold Bold Bean Co chickpeas and drain the first teaspoon of water off the top (if you're using thick tahini, however, you may want to keep this bean stock in the hummus). Chuck in the whole jar of chickpeas with the rest of the bean stock (3 tablespoons roughly) and blend with a pinch of sea salt. 

2. Taste the hummus, does it need more salt? Does it need more lemon? Adjust to taste.

To serve

1. Put the creamy, smooth hummus onto a plate and drizzle with some olive oil. Top with the crispy chickpeas straight out of the oven and hear them sizzle. Top with extra cumin if desired. ENJOY.