Hummos

Ingredients

2 cups raw large chickpeas (purchase dry in bags from supermarket)1 tbs spoon bicarb soda (for soaking )3 crushed garlic cloves (mortar n pestol)1 tbs salt or to taste …3/4 cup freshly squeezed lemon juice or to tasteWe like it lemony .1/2 cup tahini paste1 tbs Greek yoghurt for colour (optional)Extra virgin olive oil for drizzle when plating up .

Steps

Soak chickpeas in generous amount of water overnight with the bicarb soda .IMPORTANT- in the warmer weather place them in fridge while soaking otherwise the chickpeas will go off .Also when possible use FILTERED water not tap water.Do not soak for longer than 12 hours , over soaking can also make the chickpeas go off .Next day drain out the water leaving a tiny bit of the bicarb water and top with fresh water and allow to boil for at least an hour , scoop off any excess froth , wait till you see the skin of the chickpeas come off to the surface .Remove as much of the skin as you can. , you’ll know when the chickpeas are cooked when you squash one with your fingers .The less skin the more creamy your hummos will be .Drain the hummos and allow to totally cool .Add to a food processor and add salt , tahini , garlic and lemon juice , Greek yoghurt and adjust taste to your liking as it processes .