- chickpeas - lemon juice - chickpea water - olive oil
- tahini - sea salt flakes - fresh garlic
Remove the skin from the chickpeas.
To make incredibly smooth hummus, remove the skins from the chickpeas by pinching the bottom of the chickpea and pushing it up and out of its skin. Discard of the skins.
Add all of the ingredients to a food processor.
Add the skinned chickpeas, sea salt, tahini, garlic, lemon juice and chickpea water (aquafaba) to the food processor. Place the lid on.
Blend the hummus.
Blend the hummus until smooth and creamy.
Serve the hummus topped with chickpeas, olive oil and dukkah, alongside warmed pita.
Store the hummus in an airtight container in the fridge for up to 4 days.