This is the hummus that we make at the grocer. Rich with tahini and without additions such as cumin or sumac, it has a fantastic smooth texture thanks to an extended blitzing in the food processor.

Makes about 1 kg
250 g dried chickpeas
1 tsp bi-carb soda
250 g hulled tahini
2 1/2 tsp flaky salt
3 cloves of garlic
85 ml fresh lemon juice

1.Place the chickpeas in a large bowl of water and soak overnight.
2. Drain the hydrated chickpeas and place in a large saucepan with the bi-carb soda and cover generously with water. Bring the water to a boil and simmer the chickpeas until they are cooked. They should be soft but not breaking down. This usually takes 20 – 30 minutes.
3. Strain the chickpeas and place them in the bowl of food processor with the rest of the ingredients plus 100 ml of water.
4. Blitz for 6 minutes.

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