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.

Ingredients

350g dried chickpeas, soaked overnight

2 garlic cloves, chopped to a paste

350g tahini paste

50mL lemon juice

50mL Pukara Estate Premium Extra Virgin Olive Oil

2 large garlic cloves, crushed

Salt and white pepper to taste

Pukara Estate Premium Extra Virgin Olive Oil, to serve

Method

Drain the soaked chickpeas and cover them with fresh water. Simmer until quite soft, approximately 1 hour. Drain, reserving a little of the cooking water. Pass chickpeas through a fine blade of a food mill. Mix chickpea purée with garlic paste, lemon juice, 50mL of Extra Virgin Olive Oil, and about 50mL of the cooking water until a medium-thick consistency is achieved. Season to taste with salt and white pepper. Serve on a platter drizzled with Extra Virgin Olive Oil and a sprinkling of chopped herbs.