Mustard Purée

• 200 g (7 oz) dried chickpeas, soaked overnight, drained
• 50 g (1¾

Place the chickpeas in a saucepan, cover with water and bring to a simmer. Cook for 1 hour or until completely tender. Strain, reserving a little of the cooking liquid.

Place the chickpeas in an upright blender, add the mustard and oil and blend until thick and smooth. Add a little reserved cooking liquid to thin down, if necessary. Season with salt and pepper. Set aside and keep warm.<