Bazaar Restaurant’s confit octopus with hummus and tomato

Ingredients

• Confit octopus
• 1 fresh octopus
• 1 brown onion
• 6 clove garlic
• 1 small handful of thyme
• 3 bay leaves
• 2 lemons, halved
• 2 each dried red chilli
• 1 tablespoon smoked paprika
• a good pinch flaky sea salt
• grapeseed oil ( to cover)
• Hummus
• 250 gram cooked chickpeas
• 60 millilitre fresh lemon juice (1 large lemon)
• 60 millilitre tahini paste
• 1 small garlic clove, minced
• 30 millilitre extra virgin olive oil
• 1/2 teaspoon ground cumin
• salt to taste
• Tomato base
• 1 spiced chorizo sausage, sliced
• 3 ripe tomatoes, quartered
• 1 punnet cherry tomatoes, some halved
• 2 clove garlic, sliced
• extra virgin olive oil
• 60 millilitre Forum Cabernet Sauvignon Vinegar
• flaky sea salt
• 1 bunch Italian parsley, to serve