Ingredients
1X 400g can of chickpeas70ml olive oil + extra for top.
Juice of 1 lemon plus 1/2 zested
2 garlic cloves
2 tablespoons of tahini
Approximately 40ml water (depending on desired texture)
Cornish Sea Salt blend of choice!
Instructions
Rinse the chickpeas then tip into food processor/blender alongside the olive oil, lemon zest and juice, garlic cloves, tahini and 20ml water.
Then select your Cornish Sea Salt blend. Looking to keep it classic,then
the Flakes are your go to. Craving a Really Garlicky Hit, you know what to do! Or for a rich & smokey flavour, go for the Smoked Sea Salt like we've done here.
Blitz until smooth, gradually adding little bits of extra water until you reach your desired consistency.
Drizzle over extra olive oil, top with crispy roasted chickpeas (see below), fresh herbs, a little sprinkling of your go-to salt, then grab the warm pittas and tuck in.
TIP: Why not try making roasted chickpeas to use as a topping to your hummus Simply toss a handful of washed chickpeas with a table spoon of olive oil, teaspoon of paprika and a pinch of smoked Cornish Sea Salt then roast in the oven for 10 minutes until crisp. These are also great to use on salads!
