Moroccan Spiced Humous Salad recipe


  • 1 bunch asparagus, trimmed
  • 1 tsp olive oil
  • Sea salt and freshly ground black pepper
  • 1 x 400g tin chickpeas, drained and liquid reserved
  • 2 garlic cloves, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ lemon, zested and juiced
  • 1 tbsp Nandos hot peri peri sauce
  • 100g mixed olives
  • 150g Jacob flatbread mixed seeds
  • 280g Bol Moroccan salad jar


  1. Preheat the oven to 200°C/fan 180°C/ gas mark 6.

  2. Tip the asparagus onto a baking tray, drizzle with the olive oil, season with salt and pepper then toss until totally coated.

  3. Place in the oven to roast for 10-12 minutes until just tender – it will depend on the size of the asparagus as to how long it takes.

  4. Meanwhile, tip the chickpeas, garlic, cumin, coriander, lemon zest and juice and peri peri sauce into a food processor and blitz until nearly smooth. Add 100ml of the chickpea liquid to the processor and blitz until totally smooth. Season with salt and black pepper, then decant into a serving bowl.

  5. Arrange the olives, salad, flat breads and roasted asparagus alongside the humous/divide between 2 servings …… and serve.