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Tip can of chickpeas into a pan with 1/2-2/3 teaspoon bicarbonate of soda, and boil for 10-15 mins. It really helps to break down the skins. If you want to soften the garlic flavour peel it and throw it in with the chickpeas while boiling. Blend the chickpeas while still warm. I often think it’s easy to go wrong using too much strongly flavoured olive oil, so often use a light neutral olive oil for mouth feel and a little extra virgin oil to add a little extra flavour. Of course salt, tahini and lemon juice.
dancing james
I've tried making humous, but never managed to get it better than sabra... Tips?!