We LOVE a pickle at BOSH! HQ, so much so that we decided to dedicate an entire recipe to them. Fried to crispy perfection and served with a pickle juice hummus (you heard us right) these bad boys are a great weekend snack and are perfect salty bites.
Ingredients
For the plant-based parmesan
- 140 g raw cashews
- 20 g nutritional yeast
- 1 tbsp flakey salt
- 1 tsp garlic powder
For the pickle juice hummus
- 1 clove garlic
- 240 g cooked chickpeas (1 can, drained and rinsed)
- 60 g runny tahini
- 30 ml pickle juice
- 15 ml extra virgin olive oil
- 1/2 tsp flakey salt
- Iced water (for desired consistency)
- 400 g whole pickles (aka gherkins) from a jar
- 2 tbsp olive oil
- 3 tbsp plain flour
Instructions
- Preheat the oven to 200C
Prepare the parmesan
- Add the cashews, nutritional yeast, salt and garlic powder to the food processor and blitz into a coarse powder
- Transfer the parmesan to a container and rinse out the food processor
Prepare the Parmesan Pickles
- Cut the pickles into quarters lengthwise and add them to a bowl (save one quarter for garnish)
- Drizzle over the olive oil and toss to coat
- Sprinkle over the flour and the plant based Parmesan and toss to coat
- Transfer the dressed pickles to the air fryer and air-fry for approximately 5 minutes until they’re golden and crispy
Whilst the Parmesan Pickles are air-frying, make the hummus
- Peel the garlic clove and add to the food processor along with the chickpeas, tahini, pickle juice, extra virgin olive oil and flakey salt
- Blend until completely smooth (add ice water sparingly, to reach desired consistency)
Time to serve
- Transfer the hummus to a serving bowl and drizzle over a little olive oil
- Dice the reserved pickle and sprinkle over the hummus
- Transfer the Parmesan Pickles to a serving bowl and serve both together immediately