Oak smoked water lends this hummus a rich smokiness. 

400g tin of chickpeas (thoroughly drained)

50g light tahini
1 generous teaspoon of Pure Sea Salt
2 tbsp extra virgin olive oil 
50 ml water
25-50ml Oak Smoked Water
Juice of half a lemon 

1 clove of garlic, finely sliced

 

Blend together all the ingredients – starting with 25ml smoked water – using a stick blender or food processor to form a creamy, smooth dip. 

 

Check for seasoning and smokiness, you may need to adjust the hummus with a touch more lemon juice to brighten it up a little, some smoked water to add more depth, or a dash more tahini if it needs some more richness.