Makes: 6 servings
Preparation: 15 minutes plus overnight soaking
Cooking: 1 hour


3/4 cup/150 g dried chick peas
juice of 2 lemons
3 garlic cloves, roughly chopped
3 tablespoons olive oil
2/3 cup/15 ml tahini paste
salt and pepper
extra olive oil, to drizzle (optional


1. Put the chickpeas in a bowl, cover with plenty of water, and leave to soak overnight. Drain and put in a saucepan with plenty of fresh water. Bring to a boil and boil rapidly for 10 minutes. Reduce the heat and simmer gently for 45-60 minutes until chickpeas are completely tender. Drain well.

2. Tip the chickpeas into a food processor and process to a paste. Add the lemon juice, garlic, olive oil, tahini paste, and seasoning, and blend until very smooth, scraping the mixutre dwon from the sided of the bowel when necessary. The longer it is blended the creamier the hummus will become.

3. Transfer to serving bowel, cover and chil until read to serve. Serve drizzled with extra olive oil if desired.