Hummus 1

Yields approx 4 cups

Ingredients:

200g dried chickpeas (1 cup)
1 tbsp baking soda plus ¼ tsp baking soda
¼ cup tahini
Juice of 2 lemons
Zest of one lemon
3-4 cloves garlic, crushed
1/4 cup roasted peppers (my addition, drained and dried from can)
¼ cup water
1 tsp ground cumin
1 tsp sumac, plus extra for sprinkling over
Salt to taste
2 tbsp unsweetened yoghurt
¼ extra virgin olive oil, best quality you can get
Toasted sesame seeds and extra virgin olive oil for serving

Preparation:

1. Rinse chickpeas thoroughly before placing a bowl with 1L of water and 1tbsp of baking soda. Leave to soak overnight.
2. Rinse chickpeas well until water runs clear. Place in saucepan, cover with 5-6cm water, add second measure (1/4 tsp) of baking soda and bring to the boil.
3. Simmer uncovered for 1 hour, skimming foam off as required. The chickpeas should be tender and easy to crush between your fingers. You will end up with approx 3 cups of cooked chickpeas.
4. Drain cooked chickpeas, rinse thoroughly and place into food processor. Blend to a rough paste.
5. Add tahini, lemon juice and zest, crushed garlic, water, roasted peppers, spices and puree to a smooth paste . Taste and adjust seasoning. With motor running, add yoghurt and enough olive oil to achieve desired consistency.
6. To serve, smear hummus over a large, flat serving dish, making little valleys in which the olive oil will pool. Sprinkle with extra sumac, drizzle generously with the best quality extra virgin olive oil you can afford, and sprinkle with toasted sesame seeds.