This is one of the most popular vegetable purées in the world. The earthy flavour of chick peas blended with the best olive oil, garlic and mint, is a most refreshing start to a meal. This is the classic recipe for hummus, but there are many variations.
175g/6oz/1cupchick peas, pre-soaked
2garlic cloves, crushed
juice and zest of 1lemon
150ml/5fl oz/⅔cupolive oil
generous handfulmint, finely chopped seasoning to taste
Boil the chick peas in 1.7litres/3pints/2quarts water for 2 hours, or until tender. (Chick peas do not disintegrate if overcooked, but they will break up on the point of a knife.) Drain well, but keep back about 150ml/5fl oz/⅔cup of the cooking liquid in case the purée is too thick. Blend everything until you have a smooth, creamy purée.