Homemade Houmous

Method

• The day before you want to cook, wash the chickpeas well then cover with cold water and add 2 tsp baking soda and mix well.
• Pop into the fridge and leave overnight.
• Next day rinse well and place into a saucepan and add the remaining 2 tsp baking soda, mix well and cover with water by 2-3cm.
• Bring to the boil, skim well and reduce the heat, then simmer for 20-30 minutes or until the peas are cooked, soft but not falling apart.
• When cooked drain well but keep the cooking liquor.
• Place the tahini, ¾ of the cooked chickpeas and garlic into a food processor and blitz on full speed for 2 minutes. You may need to add a little cooking liquor to loosen the mix slightly.
• Spoon into a bowl and add salt, pepper and lemon juice and mix well.
• Taste and adjust if needed, this is all about personal taste; I like lots of garlic and tahini.
• Serve warm with a swirl or extra room temperature tahini, a few of the warm whole peas.
• I also like to sprinkle with lots of chopped fresh parsley or coriander, even and sprinkling of chopped spring onions and a few slices of green chilli. Sometimes a little thick yogurt also is a nice addition.