From issue #4.
Photography by Photography by Aaron McLean.


200 grams chickpeas
2 tablespoons bicarbonate of soda (baking soda)
3 cloves garlic, peeled and left whole
1 bay leaf
juice of 2-3 lemons plus zest of 1 lemon
2 cloves garlic, crushed 3 tablespoons tahini


Soak the chickpeas overnight in cold water with the baking soda. Next day, drain, thoroughly rinse and place in a large pot with the whole garlic and bay leaf. Cover with cold water to 6cm above the chickpeas.

Bring to the boil then lower the heat and simmer for approx. 1 1⁄2 hours or until the chickpeas are falling apart and most of the water has evaporated. Remove the bay leaf and put the chickpeas in a food processor with the remaining ingredients and blend until smooth. Season to taste and add more lemon juice if needed