To make enough for two as a starter, soak 65g of chickpeas overnight.

Drain and discard any discoloured chickpeas, then, in a pan, cover with plenty of cold water. Boil and skim, after five minutes add 1/4tsp of bicarbonate of soda, mix and skim. Simmer for 45 mins or until the chickpeas are really soft.

Drain, retaining the cooking water. Process while still hot adding about 65 ml of the cooking water, 1/2 to 1 clove of garlic, 65g of tahini paste, good pinch of ground cumin, 1/4 tsp of salt and 1/2 tbsp of lemon juice. Blitz until the consistency is correct adding more of the cooking water to loosen. Taste and adjust seasoning.