Hummus Dip with Extra Virgin Olive Oil
- 600gm Chickpeas, drained
- 3 Garlic cloves, crushed
- 2 tbsp Tahini Paste
- 1 tsp Ground Cummin
- Juice of 1 Lemon
- 100ml Vasse Virgin Extra Virgin Olive Oil
Place the chickpeas, garlic, olive oil, cummin, tahini paste and lemon juice into a food processor and blend until well combined. Add 1/4 cup (or 60ml) of water and process again until quite smooth. Serve either warm or cool with toasted flatbread, crackers or crostini. Enjoy!