Easy recipe – Makes 430g

mideastfood.about.com

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125g Dried Chickpeas
1 Bay Leaf
50ml Lemon Juice
1 Garlic Clove (crushed)
2 tbsp Peanut Butter or Tahini
3 tbsp Olive Oil
Pinch of ground cumin
Salt and Pepper
Chives
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Rinse the chickpeas thoroughly, then place them in a large bowl with enough water to cover them. Leave to soak for at least 12hrs or overnight.

Drain the chickpeas and put them in a saucepan with the bay leaf and enough cold water to cover generously. Bring to the boil, then turn the heat down and partially cover with a lid. Simmer gently for about 3hrs, until the chickpeas are really soft, skimming the surface and topping up with boiling water as necessary to keep the chickpeas covered. Add ½ tsp of salt.

Drain the chickpeas, reserving the liquid, discard the bay leaf. Put 3-4 tablespoons of the cooking liquid into the blender with half the chickpeas, 4 tablespoons of the lemon juice and the garlic. Whizz for a few seconds. Add the remaining chickpeas, peanut butter and oil, then whizz again until you have a consistency you like.

Scrape into a bowl and season with salt and plenty of pepper. If you think it needs more oil, lemon juice or peanut butter, add a little at a time, beating well, until you’re happy with the flavour. Top with a sprinkling of cumin.

Variation:
Add 3 or 4 tablespoons of finely chopped flat-leaf parsley, chervil or coriander – or all three.

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