The trick to a rich hummus is lots and lots of Garlic olive oil and a generous splash of Sicilian Lemon balsamic. Be easy on yourself and used canned chick peas, rinsed thoroughly. Consistent, mellow, creamy...what more can you want for a simple dip or spread. Serve with anything you're serving as a condiment, as a sauce or a straightforward dip for veggies.

1 can (540ml) chick peas reserving 1/3 cup liquid (called aquafaba)
1/2 cup tahini paste
1/4 cup Garlic EVOO plus extra for drizzle
2 tbsp Sicilian Lemon white balsamic
1 tsp Kosher salt

Sea salt and paprika for garnish

Drain and rinse chickpeas. Set aquafaba to the side. Place chickpeas, tahini, olive oil, lemon juice and salt in blender bowl. Blend until the hummus is soft and creamy, scraping down sides as necessary. If you wish an extra smooth version, add the aquafaba until the desired texture is reached. Spoon hummus into a serving dish and use a knife to make some dips and valleys in the surface. Drizzle additional EVOO and sprinkle with sea salt and paprika.