1 tbsp olive oil
2 stalks celery, finely chopped
1/2 onion (or 2 escallots), finely chopped
1 garlic clove, crushed
4 sage leaves, finely chopped
1 sprig rosemary, leaves removed, finely chopped
3 sprigs thyme, leaves picked
Finely grated zest of 1 lemon
8 Corn Thins Original slices, roughly broken up
2 tbsp hommus
Sea salt and freshly cracked black pepper
Heat olive oil in a large frypan over medium heat. Add celery, onion, garlic and herbs and saute until the onion is soft. Remove from the heat and stir through lemon zest and transfer to a clean bowl.
Combine walnuts and Corn Thins slices in a food processor and blitz until it forms a rough crumb. Add to the onion mixture with hommus, stir until combined. Season to taste.