You’ll be surprised just how simple hummus is to make, yes, you have to remember to

soak the chickpeas overnight and yes, they take 1 hour and 30 minutes to cook, but they

don’t need minding, once cooked it’s only 10 minutes to finish the best tasting,

most economical and vegan hummus.

Serves 8-10

400g dried chickpeas, soak overnight

2 generous tablespoons tahini

3/4 cloves garlic, chopped

sea salt

1 teaspoon ground cumin

juice of 3 limes

olive oil to garnish

Rinse the chickpeas in cold water, place in a saucepan, cover with cold water, bring to the

boil, reduce the heat and simmer for 1 hour and 30 minutes or until very tender. Drain,

keeping some of the cooking liquid in case you need to thin down the puree. Process to

a smooth paste with tahini, garlic, salt, cumin and lime juice. If the puree is too thick add

a little of the cooking liquid. Taste for seasoning. Spoon into a serving bowl, drizzle with

olive oil. Serve with lots of good bread.