Grana Padano Hummus with Arugula, Roasted Honey Pears and Toasted Almonds

Ingredients

• 450 g chickpeas (canned; drained weight)
• 4 Garlic cloves
• 2 lemons
• 80 g Grana Padano cheese
• 0.5 bunch Parsley (10 g)
• 3 tbsp olive oil
• 3 tbsp tahini (45 g)
• 2 tsp ground cumin
• 1 tsp hot paprika powder
• 1 tsp chili flakes
• Salt
• Pepper
• 0.25 bunch rosemary (5 g)
• 0.5 bunch arugula (40 g)
• 50 g raw almond slivers
• 2 small pears
• 2 tbsp honey
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Drain the chickpeas in a sieve, rinse and let them drain. Peel the garlic and roughly chop it. Cut the lemons in half and squeeze out the juice. Grate 40 g of Grana Padano finely. Wash the parsley, shake off excess water and pluck the leaves. Combine everything with 2 tbsp olive oil, tahini, cumin, paprika, chili flakes and about 150 ml water; blend until smooth. Season with salt and pepper.

2. 2.

   Wash and dry the rosemary and arugula. Pluck the rosemary needles and roughly chop them. Tear the arugula into small pieces according to size.

3. 3.

   In a dry pan over medium heat toast the almond slivers for 3 minutes until golden brown. Remove and set aside.

4. 4.

   Wash, dry and halve the pears. Heat the remaining oil in the pan, stir in honey and rosemary, then place the pear halves cut side down on medium heat and caramelize for 5 minutes. Flip the pears, deglaze with balsamic vinegar and cook for another 2 minutes before removing from heat. Grate the remaining Grana Padano into flakes.

5. 5.

   Spread the hummus onto four plates and top with arugula, one pear half per plate, toasted almonds and Grana Padano flakes. Serve immediately.