Lacto Fermented Chickpea Hummus, Seaweed Pesto, Herbed Chickpeas Peas and Pickled Walnuts Recipe by Janice Casey Bracken Head Chef Dunbrody Country House Hotel

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Prep Time 10 mins
Course Salad, starter
Servings 2

Ingredients
  

Lacto fermented chickpea hummus:

  • 350 g chickpeas
  • 3 tbsp of tahini
  • The juice of 1 lemon
  • 4 cloves garlic
  • 1/4 tsp seaweed flakes
  • 60 g Aquafaba juice chickpeas come in
  • 60 g of keifir or whey

For the pickled walnuts:

  • 10 green unripe walnuts
  • 1 tbsp salt
  • 200 ml water
  • 200 ml cider vinegar
  • 200 g brown sugar
  • 1 1/2 inches of fresh ginger smashed into a paste
  • 1/4 tbsp all spice

For the herbed chickpeas:

  • 1 tin of chickpeas
  • 2 cloves of garlic
  • 20 g of rapeseed oil
  • Salt and pepper
  • 30 g of chopped mixed fresh herbs chives rosemary, thyme and coriander

For the seaweed pesto:

  • 50 g fresh kombu
  • 55 g roasted pine nuts
  • 20 g wild garlic
  • 20 g fresh basil
  • 2 tbsp of olive oil
  • 10 ml lemon juice

Instructions
 

Lacto fermented chickpea hummus Method:

  • Place all ingredients in a food processor except aquafaba, turn on food processor and add auqfaba until it reaches desired consistency a smooth paste.
  • Place in an air tight container and leave at room temperature for 12-14 hours then place on the fridge until ready to use.

For the pickled walnuts Method:

  • Dissolve the salt in the water to make a brine. Put on some gloves because walnut juice will stain your hands and it’s very difficult to remove! Pierce the walnuts with a fork and place them in the brine ensuring they are under the liquid, leave them in the brine for 8-9 days.
  • Take out the walnuts and place them
  • On a baking tray in the sunlight and heat for around 4 hours to slightly dry and turn black in colour.
  • Put the walnuts into a jar, bring the rest of the ingredients in a pan and bring to the boil. Pour the liquid over the walnuts and store in the fridge for at least a month.

For the herbed chickpeas Method:

  • Place chickpeas on a roasting tray and add garlic and oil; season with salt and pepper. Roast stirring occasionally, until chickpeas are crispy. Remove from heat; stir in herbs.

For the seaweed pesto Method:

  • Rinse the kombu throughly with water making sure that all of the pickling salt is removed, dry lightly with a towel and cut into small pieces.
  • Place the kombu, basil, wild garlic, pine nuts, oil and lemon juice in a food processor and blitz until it forms a smooth paste.
  • Put the pesto into a jam jar and top with olive oil, this will keep well in your fridge for 2-3 weeks
Tried this recipe?Let us know how it was!

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