Magna Carta recipes

Hummus di mare

Category: Main course

Preparation time: 120 minutes & execution time: 10 minutes

Ingredients for 4 portions:

  1. 4 big Octopus tentacles
  2. 120 gr. Japanese Flower Marinade
  3. 90 ml Grape syrup
  4. 60 ml Jerez vinegar
  5. 250 gr. Hummus
  6. 100 gr. Chickpeas
  7. 40 gr. Ηumus di mare (anchovy, hazelnut)
  8. 20 ml Hazelnut oil
  9. 45 gr. Spicemix del mondo Medina
  10. 20 ml Natural lemon juice
  11. Sea lettuce powder
  12. Salt, Pepper, Sugar, Sunflower oil


  1. Add the tentacles of the octopus along with the Japanese flower marinade in a saucepan and cook them on low heat for about an hour and a half to two hours. 
  2. In a small saucepan add the grape syrup and the Pedro Ximenez vinegar and let them boil until they become homogenous and a thick glaze is formed. With this thick mixture, glaze the octopus tentacles once they are ready.
  3. Add in a bowl the hummus, the hummus di mare (hazelnut anchovies), the spicemix del mondo Medina, the fresh lemon juice, the hazelnut oil, the salt and the pepper and beat them with a hand blender until a smooth cream is created.
  4. For pickled chickpeas:
    1. Add in a saucepan 30 ml Pedro Ximenez, 30 ml grape syrup, salt and a little sugar.
    2. Once it boils, add half of the boiled chickpeas and turn off the heat.
    3. Finally, let them cool down.
  5. For the fried chickpeas:
    1. In a saucepan add some sunflower oil and as soon as it heats up, add the rest of the boiled chickpeas and fry them for a few minutes until they become crispy.
    2. Once they are ready, get them drained on an absorbent paper and salt them.

Special credits to CONCEPT company for their equipment contribution.

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