Basil-Infused Hummus with Elizondo Nº 3 Premium Picual

Ingredients:

• 400 g cooked chickpeas (drained)
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 garlic clove
• 1/4 cup fresh basil leaves
• 3 tablespoons Elizondo Nº 3 Premium Picual Extra Virgin Olive Oil
• Salt to taste
• Water (optional, to adjust texture)

Preparation:

1. Blend chickpeas, tahini, lemon juice, garlic, basil leaves, and 2 tablespoons of Elizondo Nº 3 Premium Picual Extra Virgin Olive Oil until smooth. Add water to adjust the texture if needed.
2. Serve in a bowl, drizzle with an extra tablespoon of Elizondo Nº 3 Premium Picual Extra Virgin Olive Oil, and garnish with basil leaves.