Oak Smoked Hummus

by | Mar 26, 2020


  • 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.


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