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Pan- fried squid with beetroot hummus

Prep-time Bake-time
10 min 20 min
4 people


  • Ingredients for Hummus:
  • 1 tbsp Ardo garlic diced
  • 2 tbsp lemon juice *
  • 2 Alion cooked beetroot
  • 1 cup Ardo chickpeas
  • 2 tbsp tahini (ready to use) *
  • 2 tbsp water
  • Ingredients for Calamari:
  • 1 foodhaus Patagonian Squid
  • 1 tbsp Chorio Extra Virgin Olive Oil
  • 1 tbsp Maldon sea salt flakes
  • 1 pinch Maldon pepper
  • 1 lemon (juice and scrap)*
  • 1 Multigrain sourdough bread sliced


In a casserole, place the chickpeas together with 3 cups of water, cook on a medium-high heat for 15 minutes until the chickpeas are soft. Strain and rinse them with cold water, let them drain and put them in a blender with the rest of the ingredients. Grind until we have a smooth mixture. Clean and wash the squid well under cold running water, place them in a strainer and let them drain well. Then place squid in a bowl and add the lemon zest, olive oil and season with salt and pepper and mix. Place in a non-stick pan to heat on a medium to high heat, after it is well heated place the squid one by one and fry them on all sides for 2-3 minutes on each side. After they get a golden color, add the lemon juice and mix. Remove from the pan and serve with the hummus.

Kali Orexi! 

*This recipe item is not found in foodhaus shop