"On the streets of Jerusalem, at a stall open from 5am to 10am and run by a 15-year-old boy and his Dad, I ate the best hummus of all time. It was mind-blowingly fresh, served hot with onion cut into ‘spoons' for scooping, pickled cucumber and bread. My signature hummus is inspired by that experience, but has a heavier hand with the tahini. It's simple, cheap, comforting and a must-have addition for any Israeli mezze." – Charlie Carrington.
400g dried chickpeas
20g salt
20g cumin
375g tahini
600mL fresh water
Juice of 2 lemons
Soak the chickpeas for a minimum of 4 hours. Drain, then put into a large sauce pan and cover with water.
Boil for 1 hour and 45 minutes, or until tender. Fill a bowl with ice, then set another bowl of the same size on top.
Drain chickpeas and add to a blender. Add all remaining ingredients except the lemon juice, with fresh water and blend until smooth.
Pour into a prepared bowls and whisk in lemon juice. Top with fresh chickpeas and extra virgin olive oil.
