This is a great recipe to divide into individual pots to be served with bread sticks and/or vegetable sticks
Ingredients – hummus
200g dried chickpeas
1.5tsp bicarbonate of soda
3 cloves of garlic, crushed
5 tbsp tahini paste
1 lemon, juiced
Ingredients – topping
0.5tbsp tahini past
1tsp ground cumin
Small handful of coriander leaves
1 small clove garlic, crushed
1tsp chilli flakes
Soak the chickpeas in plenty of water with 1tsp bicarbonate of soda, ideally for 24 hours.
Rinse, and put in a pan with plenty of water and 0.5tsp bicarbonate of soda. Bring up to the boil, turn down to simmer until tender (approx. 2 hours). Top up with water if required.
When the chickpeas are soft, but not mushy, drain the chickpeas and reserve some of the water.
Put 2tbsp of the chickpeas aside and liquidize the rest with the garlic, tahini paste, 1tbsp lemon juice, salt and enough of the reserved water to loosen the consistency.
Transfer to a serving bowl. Sprinkle with the rest of the lemon juice, drizzle with tahini, and scatter over the sumac, cumin and coriander leaves. Top off with the reserved chickpeas.
Heat the oil until very hot, add the garlic and chilli flakes and stir briefly. Drizzle over the hummus.