Hummus

Hummus - a gift from the gods. A simple whizz (once the chickpeas are cooked) and you have the most delicious dip ever invented. Best served with just a spoon or alternatively scoop up with some warm pitta pieces.

Ingredients
200g dried chickpeas
1½ tsp bicarbonate of soda
4 tbsp tahini
2 lemons, juiced
4 cloves garlic, crushed
1 tsp cumin
Salt, to taste
Olive oil
Paprika or za'tar (optional topping)

Method

Soak the chickpeas in water with a teaspoon of bicarbonate of soda for 24 hours. Then drain the chickpeas and rinse them well.  

Place the chickpeas in a large pan and cover them with cold water. Add the remaining half a teaspoon of the bicarbonate of soda. Bring it to the boil, then turn down the heat and simmer gently until they're tender which should take between 40 minutes to an hour. 

When cooked leave them in the water to cool.

Drain the chickpeas from the water, keeping some of the cooking liquid. Keep also a few chickpeas for garnish.

In a small bowl mix the tahini with half of the lemon juice and  garlic. Then stir in some of the cooking liquid to just loosen up the thick paste. 

Next, place the chickpeas with the tahini paste into a food processor and whizz to make a purée.

Add the cumin and season well with salt. Then slowly add more cooking liquid to produce a loose consistency. 

Taste and adjust the flavour by adding more garlic, lemon juice or salt as you prefer. 

Serve in a bowl, drizzled with olive oil, garnish with a few chickpeas and a sprinkle of paprika or za'tar. 

Tuck in with glee.