METHOD

1. Spread the rinsed chickpeas out between two tea towels and use your hands to vigorously rub the towels together for a few minutes. Discard the skins.
2. Put the tinned (and now peeled) chickpeas into a saucepan with enough water to cover, 1 teaspoon of salt and a pinch of cumin. Simmer for 15 minutes, until soft.
3. Drain the chickpeas over a bowl, saving the water. Put the warm chickpeas into a food processor with 120g of Tahini, the garlic, lemon juice, a couple of ice cubes, 2 tablespoons of reserved chickpea water and a good pinch of salt.
4. Blitz until smooth(ish), then check on your hummus. You might need more tahini, garlic, lemon and salt and very likely more chickpea water.
5. Add a bit of each as you need. Don’t be shy about adding more tahini – each brand differs and may require you to use more. Blitz the hummus until very smooth, a few minutes at least. Don’t worry about the hummus being too loose; it will thicken as it sits.

Option 1: Swirl

1. When ready smear the hummus on a round plate and make a swirl using the back of a spoon. Rotate the plate as you make your swirl, working from the outside in.
2. Mix the pesto with a tablespoon of olive oil in a small bowl.
3. Drizzle some olive oil over the hummus and add the pesto mix, following the lines of your swirl. Sprinkle with Sumac and chopped parsley.

Option 2: Topping

1. When ready put the hummus in a small bowl and add a generous layer of pesto. Drizzle some olive oil over the top and garnish with the spring onions.