Instructions: Rinse the soaked chickpeas.

Cover with water and cook for 1 1/2 hours or until tender skimming as necessary. Drain saving a little of the cooking water.

In a pestle and mortar pound the chilli and cumin with a teaspoon of salt.

In a food processor finely chop the garlic then add the chickpeas chilli cumin and tahini and pulse them until smooth.

Add the salt pepper oil and lemon juice to taste.

If you prefer the humous a bit thinner add a little of the cooking water until youre happy.

I like humous just as a dip with roasted lamb.

Serves 4

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