A very versatile dip, hummus can be served as part of a meze, with fresh crusty bread or pita bread to be dipped in to, or to jazz up an everyday meal.
175g chick peas, soaked overnight 2 cloves of garlic, chopped Juice of 1 1/2 lemons 4 tablespoons sunflower oil (or other good quality vegetable oil) 1 1/2 teaspoons cumin 300 ml chick pea cooking liquid salt and black pepper
Optional: 2 tablespoons tahini paste (If you don't use the tahini paste you may need to add a little more oil)
(Tahini paste can be found in supermarkets, deli's or health food shops.)
To Decorate: Olive oil Paprika
Rinse the (soaked) chick peas. Put in a large saucepan, cover with plenty of water and bring to the boil. Once it is boiling you will need to skim off the foam on the surface of the water until it comes clean. You mustn't skip this part, otherwise the beans will have a very sour taste.
Cover and cook until the beans are soft. This is about 1 hour in a saucepan or about 20 minutes in a Pressure Cooker.
Strain the chick peas in a Colander, remembering to keep the cooking liquid.
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