Hummus with luxurious 1961 Extra Virgin Olive Oil Homemade Hummus This quintessential Middle Eastern dip is at its best when made from scratch. And why get store-bought when the homemade version is so simple! Hummus can (and should) be luxuriously smooth and creamy. Adding olive oil to hummus before blending increases its luscious texture. We add our 1961 extra virgin olive oil for it buttery, subtle sweetness, and delicate nuttiness. Ingredients1 400 g tin of chickpeas 1 small clove of garlic 2 Tbsp. tahini 1 lemon 30 ml Chaloner 1961 extra virgin olive oil, plus more for serving ½ tsp. ground cumin Sea salt Optional: fresh herbs to garnish Homemade Hummus MethodDrain and tip the chickpeas into a food processor. Peel and add the garlic, then add the tahini, cumin, the juice of half the lemon, and the 1961 EVOO. Season with a pinch of sea salt, then blitz. Use a spatula to scrape the hummus down the sides of the bowl, then blitz again until smooth and creamy. Have a taste and add more salt and/or lemon juice if necessary. Drizzle over a swirl of 1961 EVOO. Serve with your favourite Mediterranean dishes or simply with sliced crunchy veg sticks and some warm flatbreads as a delightful appetizer. Chaloner 1961 Extra Virgin Olive Oil is available here By Keyoma Kriel|2021-09-08T14:40:21+00:00September 3rd, 2021|Blog, Recipes|0 Comments Share This Story, Choose Your Platform! FacebookTwitterRedditLinkedInWhatsAppTumblrPinterestVkEmail About the Author: Keyoma Kriel Related Posts Balsamic Vinegar & Condimento Bianco Gallery Balsamic Vinegar & Condimento Bianco Chaloner Marinade & Dip Gallery Chaloner Marinade & Dip Pull Apart Bread Gallery Pull Apart Bread Asparagus and Mushroom Risotto with Chaloner 1961 Gallery Asparagus and Mushroom Risotto with Chaloner 1961 Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.