Serves 6-8 with nibbles Ingredients: 200g dried chickpeas 1/2 tsp bicarbonate of soda 3 tbsp. tahini 3 tbsp. extra virgin olive oil 1 tsp cumin 1/2 tsp paprika Juice of 1 lemon 1 clove garlic, crushed Sea salt and ground black pepper Method: 1. Soak the chickpeas overnight in a bowl of cold water with the bicarbonate of soda. 2. Drain and rinse then put into a saucepan and cover with double the amount of water. 3. Cook on a low heat for 4 hours until tender. Drain, reserving a little of the cooking water. 4. In a food processor, tip in the chickpeas with the reserved water and add the tahini, cumin, paprika, lemon juice and garlic. 5. Blitz to combine. Slowly add the olive oil, blitzing in between, until you achieve the desired smooth consistency. Season with salt and pepper, taste and add more lemon or tahini if you feel it needs it. 6. Blitz again, then use a spatula to spoon into serving dishes. 7. Garnish with a little more paprika and drizzle of olive oil, or you could top with a sprinkling of za'atar or sumac.