The tapenade lover’s hummus by Alice Nicholls, The Whole Daily.
You will need:
1 tin chickpeas (reserve 3-4 tbls tin liquid)
Juice of 1 lemon
2 tbs tahini
1/3 cup (80g) stuffed green olives
Pinch of salt
2 tbs olive oil
Smoked paprika and olive oil for garnish
Optional: 1/2 clove crushed garlic
What to do:
1. Blitz all ingredients but for smoked paprika in food processor.
2. Drizzle with olive oil and sprinkle with paprika.
3. Serve with veggie sticks and/or baked pita bread