HUMMUS
200 gm dried chickpeas, soaked overnight
1 onion
2 bay leaves
4 cloves garlic
1 tbs tahini
2-3 tbsp olive oil
2-3 tbs fresh lemon juice
1 tsp salt
¼ tsp ground cumin
Rinse the chickpeas and add to a decent sized saucepan with a litre of water, the onion and bay leaves. You can also add 1 tsp of bicarb soda to help the chickpeas soften. Bring to the boil, then simmer, covered, for 1-2 hours or until very soft. Add more water if necessary, to keep the chickpeas covered.
Drain, keeping the cooking liquid but discarding the bay leaves and onion.
Blend the garlic in a food processor and add some of the still hot chickpeas. Puree with the remaining ingredients and chickpeas, adding some chickpea cooking liquid to produce a smooth but not too runny paste. Take care not to overload your blender.
Mix all the batches together in a big bowl, add pepper to taste. Serve with a sprinkling of paprika and a drizzle of olive oil.
