Everyone loves this delicious Middle Eastern dip. Eat it with home-made flatbread or pita, if you are feeling lazy.

Serves 6-8 as a snack 

Ingredients

125g dry chickpeas or one 400g tin (miss out step 1 and 2 if using a tin)
1 strip Clearspring Kombu
1.5 tbsp Clearspring Tunisian Olive Oil
1 cloves garlic
2 tsp Clearspring Sesame Oil
Juice of 1/2 - 1 lemon
1tbsp toasted sesame seeds
40-50ml water
Clearspring Traditional Sea Salt to taste

Method

1. Soak the chickpeas overnight in cold water.
2. Drain the chickpeas and put them into a pan with the kombu strip and enough cold water to cover. Cook the chickpeas for 45 minutes approximately or until softened.
3. Strain the chickpeas and put them into a food processor with the rest of the ingredients. Blend to a rough paste. It is too thick, add a little more water. 
4. Serve drizzled with a little Clearspring Organic Tunisian Extra Virgin Olive Oil and paprika.

Tip

Cooking pulses with kombu reduces the cooking time at the same time as adding a little extra umami to the dish.

Variations

You can also try blending fresh spinach, roasted peppers or toasted cumin seeds with your hummus for a bit of added flavour. Alternatively sprinkle a little dukka on top.