Ingredients:
- 400g canned chickpeas, drained (reserve the chickpea water) and rinsed
- 2-3tbsp Blu Estate Reserve Quality EVOO
- Juice of half a lemon
- 2tbsp Tahini
- 4-6 tbsp chickpea water
- 1 large Garlic clove
- 50g Baby Spinach Leaves
- 170g Crumbled Feta, reserve a small amount for garnishing
- Thyme, to your liking
- Salt & Pepper, to taste
To serve:
- Blu Estate Reserve Quality EVOO
- Fresh Thyme
- Crumbled Feta
- Grissini
- Pepper
Method:
1. To a food processor add chickpeas, tahini, garlic, salt & pepper, Blu Estate’s Reserve
Quality EVOO, lemon juice, feta, fresh thyme and 4 tbsp of chickpea water. Blitz until
smooth. Scrape down the sides.
2. Add the spinach to the food processor and blitz until smooth again. Add more
chickpea water to gain your desired consistency. Once you’ve reached this point,
your hummus is complete.
3. To plate up; spoon the hummus onto a serving plate and spread in a circular motion
using the back of the spoon. To garnish, drizzle Blu Estate’s EVOO, add crumbled
feta, freshly cracked pepper
