A well pressed into silky hummus with the back of a spoon, filled with an oil that smells faintly of wood smoke: Domaine Salvator’s Smoked Olive Oil, Haute-Provence extra virgin oil cold-smoked over selected wood barks, brings a buttery, peppery, clean smoky finish.
Serves 6 · 10 min
- Blend a 15 oz (400 g) can of drained chickpeas with 3 tbsp of tahini, the juice of a lemon, a garlic clove, 3 tbsp of ice water and salt until very smooth.
- Spread the hummus in a shallow bowl.
- Make a well in the center and pour in 2 tbsp of the smoked olive oil.
- Serve with warm pita or raw vegetables.
The star of this recipe: Smoked Olive Oil, by Domaine Salvator.
