►  Makes 2 Snack Portions
½ cup (125g) dried chickpeas sea salt

1 garlic clove

1 tbsp lemon juice

1 tbsp tahini

pinch of paprika, plus extra

 

 

TO SERVE

freshly ground black pepper

4 tbsp olive oil, plus extra to serve

Leave the chickpeas to soak, covered in water, for 24 hours. Drain and put them into a pan, cover with slightly salted water, and simmer with the lid on over low heat for around 1 hour, until they are soft. Drain in a strainer. Peel and crush the garlic.

 

Put the chickpeas into a blender with the garlic, lemon juice, tahini, 1⁄2 tsp more salt, the paprika, and some pepper and purée until smooth. Gradually add enough oil to make a smooth, velvety consistency. Put the hummus into a lunch box. Use a spoon to draw a spiral in the surface, drizzle on a little more oil, and garnish with paprika. This goes well with flatbreads.