smoked almond hummus

with vincotto and currants

  • 400g can chickpeas (garbanzos), drained and rinsed
  • ½ cup (80g) smoked almonds, plus extra, chopped, to serve
  • ¼ cup (60ml) lemon juice
  • 1 tablespoon tahini
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) water
  • sea salt and cracked black pepper
  • 2 tablespoons dried currants, chopped
  • vincotto and extra virgin olive oil, for drizzling
  1. Place the chickpeas, almond, lemon juice, tahini, garlic, water, salt and pepper in a food processor and process until smooth. 
  2. Place on a serving plate and top with the currants and extra almond.
  3. Drizzle with vincotto and oil to serve. Makes 1½ cups. 
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