|► 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
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.