Dip

Hummus with Pumpkin Seed Oil

Creamy chickpea hummus blended with roasted pumpkin seed oil for a nutty twist on a classic dip. Beautiful colour, bold flavour.

Ingredients

400g of cooked chickpeas
150 ml of aquafaba (chickpea liquid left after cooking or if tinned, the juice in the can)
200g tahini + 20 ml of tahini oil
2 tablespoons of fresh lemon juice
1/2 tablespoon of salt
80 ml of pumpkin seed oil

Combine chickpeas, aquafaba, tahini, fresh lemon juice and salt into blender. Blend well until smooth.
Add pumpkin seed oil, blend again for 60 seconds or until you reach your desired consistency.
Finish with a drizzle of oil on top. Serve with bread or vegetables.

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