100g (1/2 cup) raw chickpeas
Juice of a lemon
3 cloves garlic, peeled
1 tsp ground cumin
1 tsp sweet paprika
4 tbsp tahini (sesame seed paste) optional
6 tbsp organic, cold pressed extra virgin olive oil
Himalayan pink salt and pepper to taste
Start by soaking the chickpeas in plenty of cold water overnight, it is possible to cook from raw but it takes about two hours. When ready to make the hummus, drain the chickpeas and rinse well. Boil the chickpeas in plenty of water until tender, approximately 30-40 minutes. When they are cooked, drain and rinse in plenty of cold water. Tip all the ingredients into a food processor and blitz until smooth. The texture is very dependent on personal taste; make it as coarse or smooth as you like, even reserve some whole chickpeas to mix in at the end. Season the hummus and add a little more olive oil, if too dry. Serve with raw vegetables or use to top a baked potato.
Try adding other ingredients to vary the flavours, fresh herbs, spring onion and roasted peppers work well. At the cafe we do a great dish of roasted sweet potato with burnt aubergine hummus; use the recipe above and blend in a whole charred and roasted aubergine.