What did we do before hummus? The smoked sea salt in this recipe takes the humbledip to a whole new level. INGREDIENTS 400g tin of chickpeas 50g tahini 1 teaspoon garlic salt 3 tbsp extra virgin olive oil 100ml water 50 ml liquid from chickpeas Juice of 1 lemon METHOD Add all ingredients to a food processor or blender, and blend until coarse and rustic looking.Serve with pitta, or add to sandwiches or salads.
