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In the bowl of a food processor, place the chickpeas and pulse them until they all breakdown and have a fine texture.
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Add the remaining ingredients and process until the hummus is smooth.
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Taste and adjust with extra salt, lemon, juice, tahini (for thickness), water (for thinning out).
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Add the matcha powder and process until blended and the hummus is green.
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Drizzle with some Matcha olive oil on top and serve with your favorite dippers--I used Matcha pita chips, apples and carrots.
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For the Matcha Olive Oil: Mix all ingredients in a small bowl.
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For he Matcha Pita chips: Preheat the oven to 375 degrees. Lay the pita bread wedges in a single layer on a baking sheet and brush them with a thin layer of the matcha olive oil.
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Bake for 8-10 mins until crisp.