Ingredients

• 2 cups / 450g dried chickpeas

• 1 teaspoon bicarbonate of soda

• 1 teaspoon salt

• 2 cloves garlic, crushed

• 2 tablespoons extra virgin olive oil

• 150g tahina

• juice 1 lemon

Directions

1. Place the dried chickpeas in a large bowl, completely cover with cold water & leave to soak for 12 hours

2. Drain & rinse under fresh cold water

3. Place the soaked chickpeas in a large saucepan with 1 teaspoon of bicarbonate of soda which helps to soften the chickpeas whilst cooking

4. Cover the chickpeas to 2” above with cold water, bring to a boil, then simmer on low heat for 1 -2 hours or until the chickpeas are soft & crush between your fingers, a foam will appear on the surface of the water, so scrape it off during the cooking process as it forms

5. Drain the cooked chickpeas, reserving the cooking liquor in a jug

6. Place the chickpeas into a food processor, with ½ cup / 100mls of the warm cooking water, process for about 30 seconds before adding the salt, garlic & olive oil, pulse a couple of times to incorporate into the chickpeas, then with the motor running on the processor

7. Add the tahini very slowly, once incorporated, add the lemon juice & keep processing until all is combined and smooth, adding a little more warm water if needed to make a silky puree

8. Taste for seasoning and add more salt or lemon juice if needed

9. Spread onto side plates, drizzle over extra virgin olive oil & a good sprinkling of flat leaf parsley

10. Serve with warm pitta bread

Extra Bites:

• 2 x tins of chickpeas can be used instead of the dried chickpeas, still reserving the liquor from the tin

• Place a couple of handfuls of chickpeas in a frying pan, add a little olive oil & cook on medium heat for a few minutes, tossing them around until golden brown; use as garnish with some smoked paprika.

• Toasted pinenuts and a drizzle of tahina also make for a garnish with some texture with some smoky paprika for color