Oatcakes with Moroccan hommus

Oatcakes

• 30 g unsalted butter, cut into pieces (4-5 cm)
• 70 g water
• ½ tsp sea salt
• 1 tbsp raw sugar
• 180 g rolled oats
• ¼ tsp bicarbonate of soda

Harissa

• 150 g fresh red chillies, cut into pieces
• 600 g boiling water
• 2 ½ tsp cumin seeds
• 2 tsp coriander seeds
• 5 garlic cloves
• 40 g extra virgin olive oil
• 1 tsp salt

Moroccan hommus

• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
• 2 tbsp water
• 2 tbsp lime juice (approx. 1 lime)
• 1 tbsp tahini (see Tips)
• ½ tsp sea salt