This hommus is great as a dip, spread on sandwiches or dolloped over baked eggs. This recipe allows the Premium Extra Virgin Olive Oil to impart its fresh fruity aromas. The hommus will store in the fridge for up to a week.
350 g dried chick peas, soaked overnight
2 garlic cloves, chopped to a paste
3 50g tahini paste
50ml lemon juice
50ml Pukara Estate Premium Extra Virgin Olive Oil
2 large cloves garlic crushed
Salt and white pepper to taste
Pukara Estate Premium Extra Virgin Olive Oil to serve
Drain the soaked chick peas. Cover with water and simmer until quite soft - approximately 1 hour.
Drain chick peas, reserving a little of the cooking water. Pass chick peas through a fine blade of a food mill.
Mix chick pea puree with garlic paste, lemon juice, 50ml of Extra Virgin Olive Oil and about 50 ml of the cooking water. The goal is a medium-thick consistency.
Season to taste with salt and white pepper. Serve on a platter drizzled with Extra Virgin Olive Oil and a sprinkling of chopped herbs.