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.]