This is a recipe by Lyn Potter - it works well with our Ascolano or Leccino oil.
See Lyn's blog at http://www.focussedonfood.blogspot.co.nz/
We started off by making our own tahini (so easy!)
The hummus is light and citrussy. In many hummus recipes the oil is mixed into the hummus but I think the flavour of it gets somewhat lost that way.
It's nicer to drizzle it generously on top.
1 can of chickpeas (400 grams) 1 clove of garlic (peeled and smashed) 3 tablespoons of tahini juice of 1/2 lemon juice of 1/2 orange 1 teaspoon of salt (or to taste) a good dash of hot sauce ( I used Hot Samoan Boys Chilli Sauce) a drizzle of Two Black Dogs extra virgin olive oil
Drain the chickpeas, reserve the liquid In a food processor put the chickpeas, 2 tablespoons of the reserved liquid, and all the other ingredients except the olive oil. Whizz till smooth. If the mixture is too thick thin it down by adding a little more of the reserved liquid. Then adjust the seasoning and if you like more fire, increase the amount of Hot Samoan Boys Chilli sauce.
Put in a bowl and drizzle some olive oil over the top before serving with toasted triangles of pita bread.or spread on some ciabatta. We had it with some carrot sticks, that worked well too :)