Hummus is a doddle to make and, if refrigerated, will keep for several days. Serve with falafel or as a dip for raw veggies.
Drain the soaked chickpeas, place in a large saucepan, cover with water being to the boil, reduce the heat to a simmer and cook until tender, approximately 40 minutes (remove any scum that appears on the surface).
Drain the cooked chickpeas, place in a food processor, and blend until semi-smooth. Add lemon juice, ground cumin, extra virgin olive oil, garlic cloves and tahina and continue to blend until smooth. If the mixture is too thick then add a little vegetable stock or some of the cooking liquid.
Place in a bowl and garnish with flat-leaf parsley, a swirl of extra virgin olive oil and a light dusting of cayenne pepper or paprika.
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