This is the fluffiest, lightest hummus and tastes fabulous!
200gms of dried chickpeas – soaked for 24hrs in masses of clean water, drain and boil for one and a half hours before using, or use 400gms of canned chickpeas if you are in a hurry)
6 tbsp of Tahini
1.5tsps of bicarbonate of soda
Juice of one lemon
3 cloves of garlic
generous pinch of cumin
salt to taste
To garnish; olive oil, a few whole chickpeas (cooked of course!)and sprinkled paprika/some chopped parsley if you like.
For a change you can add grated carrots, whizz in some homegrown herbs or greens, fresh corriander, or red peppers to make hummus prettier and tastier, or foraged fare like wild garlic or three cornered leek (but please only if you know what you are looking for!). Pictured is with the addition of cooked beetroot, stunning colour, add corriander, pistachios, sunflower seeds, pumkin seeds and sundried tomatoes for a colourful garnish
Simply blend to a paste with a whizzer or in a magimix, taste as you go, enjoy with salad, serve with jacket spuds or in a pita bread with some falafel.