- 400 g chickpeas (drained)
- 50 ml olive oil
- 50 ml water
- 15 g Bresc Parrillada piri piri
- 10 g tahin
- 10 g Bresc Smoked garlic puree
- 1 lemon
Puree all the ingredients to a smooth paste in a blender. Scoop it into a container. Drizzle the olive oil over the hummus.