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Course Appetisers


  • 660 g Monjardin Organic Chickpeas drained & rinsed, reserve some for garnish
  • 1/4 cup Pons Summer Fresh Extra Virgin Olive Oil
  • 3/4 cup Shaw River Buffalo Milk Yoghurt available in store
  • 1 Garlic clove minced
  • 1 lemon juiced
  • 1 Tbsp Tasman Sea Salt to taste
  • La Chinata Smoked Sweet Paprika to garnish
  • SIMON JOHNSON Linguette to serve


  • Reserve a few tablespoons of the chickpeas (set aside) and place the remainder into a food processor.
  • Add the yoghurt, olive oil, minced garlic clove, salt, lemon juice and zest. Pulse gently until the mixture emulsifies and becomes creamy.
  • Keep some texture to the chickpeas. If you prefer a chunkier consistency, adjust according to personal preference with a little more or less yoghurt/or olive oil if preferred.
  • Season the hummus to taste with extra sea salt, if required.
  • Spoon hummus into serving bowl and top with the reserved chickpeas, a sprinkle of paprika and a generous drizzle of olive oil.
  • Serve with linguette on the side.


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