Greek Hummus
This simple hummus recipe is topped with herby, spiced, warm olives and our high-phenolic extra virgin olive oil.
Ingredients
120g Tahini
2 clove garlic, minced
3 tbsp lemon juice
3 tbsp Governor EVOO
3 tbsps iced water, more to loosen
Salt to taste
Topping
Black and Green Olives, de- stoned and roughly chopped
2 cloves garlic, minced
1/2 red onion, finely diced
1/2 tsp ground Cinnamon
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp dried mint
1 tsp chilli flakes
Method
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Place the chickpeas, garlic, tahini, lemon juice and salt in a food processor and blitz whilst it’s still running. Slowly drizzle in the EVOO, then the ice water, adding more water if needed, until smooth. Place in a serving bowl, cover and rest for at least 30 minutes.
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Meanwhile, heat 3tbsp EVOO in a frying pan over medium heat. Add onion and sauté for 10 minutes until softened, add garlic and sauté for 2minutes, add the dried herbs and spices, stir, then add the olives, warm through.
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Serve the hummus topped with the olives and a drizzle of the Governor's extra virgin olive oil.
