Humous Dipping Board

Method

• Drain the chickpeas into a bowl, reserving the liquid
• Add lemon juice and zest, Lemon Infused Olive Oil or Garlic Infused Olive Oil, garlic, cumin and 5 tbsp of the chickpea water into a food processor or Nutri Bullet and blitz almost to a puree.
• Season to taste.
• Transfer houmous into a serving bowl, drizzle with extra Lemon Infused Olive Oil or Garlic Infused Olive Oil and season with extra freshly ground black pepper to taste.
• Serve with carrot sticks, celery sticks, sliced peppers, apple pieces and pitta bread or it’s a perfect topping for bruschetta or crostini!