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
50 ml Oak Smoked Water
Juice of half a lemon
1 clove of garlic, finely sliced
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.