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Spring Jersey Royal Potato Chickpea Salad with Herby Hummus by nourishing.amy

Ingredients

For the Herby Hummus:

  • 1 tin chickpeas (400g tin, 240g drained weight)
  • 60g runny smooth tahini
  • 2 tbsp extra-virgin olive oil
  • 1/2 lemon, zested and juiced
  • 1 garlic clove, peeled
  • 1 small bunch fresh chive
  • 1 small bunch fresh mint
  • 1 small bunch fresh basil
  • Salt and pepper

For the Potato Salad:

  • 1 kg Jersey Royal Potatoes, or similar small potatoes
  • 1 tin chickpeas (400g tin, 240g drained weight)
  • 200g asparagus, trimmed
  • 200g cherry tomatoes
  • 2 large handfuls salad leaves
  • 2 tbsp freshly chopped mix of chive, mint and basil

For the Dressing:

  • 4 tbsp extra-virgin olive oil
  • 1 garlic clove, peeled and crushed
  • 1 tsp Dijon mustard
  • 1 tsp agave or maple syrup
  • 1 lemon, zested and juiced
  • Small pinch chilli flakes

Instructions

  1. Start by par-boiling the potatoes. Scrub the potatoes clean and then add to a large pot of boiling water. Salt the water and then allow to bubble for 10 minutes, or until tender to pierce with a knife. Drain and run under cold water. Leave to one side to cool.
  2. Now make the hummus. Drain the chickpeas, keeping the liquid from the tin (aquafaba). Add the chickpeas to a blender or food processor with 60ml of the aquafaba and all of the other ingredients. Season with salt and pepper and blend until really smooth and creamy. Keep the hummus in the fridge for 3-5 days in a sealed container, or until ready to use.
  3. Prepare all of the salad ingredients. Drain the second tin of chickpeas (no need to keep the liquid). Chop the asparagus into small pieces, half or quarter the tomatoes and chop the herbs.
  4. Make the salad dressing by adding the ingredients to a small jar and seasoning with salt and pepper. Whisk or stir to combine.
  5. Once cooler, slice the potatoes into small chunks and add to a large salad bowl. Top with the chickpeas, asparagus, tomatoes, salad, herbs and pour over the dressing. Toss really well to evenly coat the salad.
  6. Spread some hummus onto four plates or bowls and then scoop the potato salad on top.
  7. Enjoy straight away, or keep the potato salad in a sealed container in the fridge for 2-3 days.
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Jersey Royals
Exclusively grown in Jersey since 1878