Ingredients:
250g canned Chickpeas
1/4c hulled Tahini
1/4c Lemon juice
1 garlic clove, minced
2-3tbsp Blu Estate Reserve Quality EVOO
3-5tbsp chickpea liquid
Sumac
Salt to taste
Method:
- Drain the chickpeas from their liquid, ensuring you reserve some for use. Rinse the chickpeas.
- Add the tahini and lemon juice to a food processor, process for 1 minute. Scrape down the sides then add Blu Estate’s Reserve Quality EVOO, garlic, salt and a dash of sumac. Process for 45 seconds. Scrape down the sides again.
- Add half the chickpeas to the food processor. Process for 45 seconds to 1 minute. Add 2-3Tbsp of chickpea liquid and process together until well blended. Scrape down the sides then add the remaining chickpeas, processing until smooth. The consistency will be thick, add more chickpea liquid to get your desired consistency.
- Once the hummus has reached desired consistency, place into a small dip bowl making grooves in the hummus. Drizzle into the grooves with Blu Estate Reserve Quality EVOO. Add another dash of Sumac on top.
- Serve with warm or crispy pita bread or crackers, or spread onto fresh bread.
