Oak Smoked Hummus
- 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
- 50 ml Oak Smoked Water
- Juice of half a lemon
- 1 clove of garlic, finely sliced
Oak smoked water lends this hummus a rich smokiness.
Blend together all the ingredients using a stick blender or food processor to form a creamy, smooth dip.
Check for seasoning, you may need to adjust the hummus with a touch more lemon juice to brighten it up a little or a dash more tahini if it needs some more richness.