Add a delicious twist to hummus by introducing a piquant and salty flavour with caperberries. Caperberries are grown, hand harvested and pickled by Ananda Organic in Naracoorte, South Australia.
400g tin of chickpeas drained (or fresh chickpeas cooked to packet instructions) 3 tablespoons of tahini 5 medium sized caperberries stems removed 1 clove of garlic Juice of 2 lemons Sea salt Extra virgin olive oil 1 whole caperberry sliced or quartered
Blend the chickpeas and garlic in a food processor until smooth. Add the tahini, caperberries, lemon juice, and salt to taste.
Blend until smooth consistency. Place in a bowl and sprinkle olive oil on top and garnish with caperberries. Serve with your favourite veggies/corn chips/warm blinis/sourdough.