Houmous bi tahini

200g dried chickpeas
pinch bicarb soda
2 cloves garlic, peeled and crushed to a paste with 1 ts salt
juice 2 lemons
4 tb tahini, well stirred
extra virgin olive oil, to serve
cayenne or paprika, to serve

Soak chickpeas overnight in twice their volume of cold water and the bicarb soda

Remove chickpea skins by rubbing them. Cook in fresh pan of water for 40-60mins or until they are tender and removing any scum. Strain and reserve the cooking liquid.

Place in processor with crushed garlic, lemon juice, tahini and 6 tb of cooking liquid ( or 6 tb cold water if using tinned chickpeas). Whiz until mixture is smooth. Add more water or cooking liquid if mixture is too thick. Taste and adjust the seasoning if necessary.

Serve drizzled with olive oil and sprinkled with a little cayenne or paprika