Soak the chickpeas

• Rinse the dried chickpeas and cover generously with cold water.
• Leave to soak overnight, then drain.

Boil the chickpeas

• Place the drained chickpeas in a pot and cover with fresh water.
• Bring to a boil and simmer until very tender, skimming any foam.

Drain and cool

• Drain the chickpeas in a colander, reserving a little cooking water.
• Let them cool slightly.

Blend the hummus

• Blend the chickpeas with the tahini, olive oil, lemon juice and salt.
• Add a splash of cooking water and blend until completely smooth.

Serve

• Taste and adjust the seasoning.
• Spread in a bowl and drizzle with olive oil.