6 oz chick-peas
2 pinches bicarbonate of soda
3 tablespoons tahine paste 2-3 cloves garlic, peeled
3 tablespoons water (in which the peas were cooked)
4 tablespoons lemon juice Salt and ground black pepper
3 tablespoons olive oil
Soak the chick-peas overnight in cold water, with a pinch of soda. The next day, drain them and put them into a saucepan with about three pints of cold water and another pinch of soda. Bring to the boil, and cook fast until soft. This can take from A to 1 hour. Drain the peas, but reserve a cupful of the water they were cooked in.
Keep aside a few whole chick-peas for decorating the dish, and place all the others into the bowl of the food processor with the tahine paste, garlic, water and lemon juice. Blend until the mixture forms a creamy puree. Add salt and pepper to taste. Put into a shallow dish, smooth the top, and pour over the olive oil. Decorate with whole chick-peas.
NOTE: Less water and more lemon juice should be added if you prefer hummus with a sharper taste.