Oak Smoked Hummus

This recipe is from our friends at Halen Mon.

Oak smoked water lends this hummus a rich smokiness. 


400g tin of chickpeas (thoroughly drained)
50g light tahini
1 generous teaspoon of Halen Mon Pure Sea Salt
2 tbsp extra virgin olive oil (try CasetelaS Classic!)
50 ml water
50 ml Halen Mon Oak Smoked Water
Juice of half a lemon
1 clove of garlic, finely sliced


Blend together all the ingredients using a stick blender or food processor to form a creamy, smooth dip. [Remove outer chickpea skins for a creamier consistency.]

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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