1 410g tin chickpeas, drained
65ml tahini
30ml extra virgin olive oil
30ml lemon juice, freshly squeezed
2ml salt
2ml black pepper
2 blocks of ice
30ml extra virgin olive oil, for garnish
50ml TPC Za’atar, for garnish
In a high-speed blender, combine the chickpeas, tahini, olive oil, lemon juice, salt, pepper and ice. The ice will assist with the emulsification process.
Blend on high speed until combined and very smooth, adding water as needed or to reach the desired consistency.
Transfer to a serving plate or bowl. Drizzle with olive oil and sprinkle the TPC Za’atar generously over the top.
Serve with crudités, freshly baked bread or a cheese & charcuterie platter.
Enjoy!
Chef’s Tip: Instead of using water in your hummus, why not use the liquid from the chickpeas? This liquid is called aquafaba and becomes wonderfully light and fluffy when whipped. Adding some of the aquafaba to your hummus will make for an extra light and fluffy dip!
