How to Make Hummus

Soak 2 cups of dried chickpeas in cold water overnight.

The next day, boil the chickpeas for about 1 hour or until they can be squished between two fingers. Then drain the chickpeas. Freeze half of the chickpeas to use to make hummus two weeks later, because that is how often you should be eating hummus … at least!

Throw the other half of the chickpeas into a food processor with the remaining ingredients. Pulse and mix for 2 minutes.

Serve on a flat plate and garnish with olive oil, parsley and cumin. Present it with pita.