1 can of chickpeas
Quarter teaspoon of bicarbonate of soda
The juice of half a lemon
1 Tablespoon of tahini (sesame seed paste)
Salt and pepper
3 large cloves of garlic
Drain the excess liquid from the can of chickpeas and place the chickpeas in a saucepan. Add enough cold water to the pot to just cover the chickpeas, add the bicarbonate of soda and simmer on a low heat for fifteen minutes until the chickpeas have become soft and mushy. Remove the saucepan from the heat and pour off the remaining liquid. Use a wooden spoon to crush and beat the chickpeas into a rough paste. Add the tahini, lemon juice, garlic, salt and pepper and three to four tablespoons of water. Mix well and add more lemon juice or salt if necessary.
If you would prefer a smoother hummus transfer the rough paste to a food processor and beat until smooth.
Serve warm and garnish with coriander. Best eaten with warm pita bread, sundried tomatoes, cucumber squares and falafel balls - delicious!