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.
Ingredients
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
garlicJuice of 2 lemons
Sea salt
Extra virgin olive oil
1 whole
caperberry sliced or quartered
Method
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.
Recipe kindly provided by Ananda Organic
