Elevate your hummus with white chocolate tahini—a delicious blend of unsweetened white chocolate, tahini and a hint of honey. The creamy white chocolate tahini spread compliments the delicate flavours of lemon, cumin and cardamom in this refreshingly modern take on a traditional recipe. The recipe pairs well with seasonal berries, peaches, yoom tomatoes (sweet-sour tomato variety), fresh herbs and crispy baked pita bread.

Developed in the food labs of Vrωsis, located in Alexandroupolis Greece, the unique flavoured tahini spreads are ideal for people who want to increase their protein intake, without the use of animal products. Equally delicious on their own, the natural tahini spreads can also be used in smoothies, toppings or dips.

WHITE CHOCOLATE HUMMUS

Makes approx. 2 cups

1 1/2 cups cooked chickpeas

1/2 cup Vrosis white chocolate tahini

Juice of 1/2 lemon juice, to taste

1 small clove garlic

1/2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon sea salt, to taste

1 cup crushed ice

Toppings:

Strawberries, blackberries, cherries and peaches, sliced

pomegranate arils

fresh mint and dill

tendril pea microgreens and edible flowers

Yoom tomatoes, quartered

extra virgin olive oil

1. Place all the hummus ingredients into a food processor and blend for a few minutes until smooth and creamy. Check seasoning and refrigerate until chilled.

2. Place the hummus into a plate. Drizzle with olive oil and garnish with your chosen toppings. Serve immediately with olives and pita bread. The hummus will last in the fridge for a 4-5 days, without the toppings.