Rosalin Virnik, Anchor Restaurant, Serves 4
1 cup Mount Zero Organic Australian Chickpeas, soaked overnight and then rinsed and cooked for 2 hours in clean, salted water
60g Tahini
60ml freshly squeezed lemon juice
1 clove garlic, minced
30ml Mount Zero Arbequina Extra Virgin Olive Oil
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Salt to taste
30-45ml ice-cold water
In a food processor, pulse the chickpeas, tahini, lemon juice, and garlic until smooth.
While the food processor is running, slowly drizzle in the EVOO.
Add the cumin, paprika, and salt to taste, and pulse again to combine.
Gradually add 2-3 tablespoons of cold water, until the hummus reaches your desired consistency.
Taste and adjust seasoning as needed.
Enjoy with pita bread or vegetables.
