Houmous

• 200g Dried Chickpeas
  
• 1 tsp Bicarbonate Soda
• 2 Tbspn Lemon Juice
• 1 Tbspn Tahini
• 3 Tbspn HLD Oil
• 1 Tbspn Cumin Seeds
• 1 Tbspn Sea Salt
• 1 Clove Garlic
• 3 Ice Cubes

1) Cover dried chickpeas in cold water and leave overnight to soak.
2) Drain the water, rinse and place into a large saucepan.
3) Cover with water and add in bicarbonate of soda and a pinch of salt before bringing to boil over a high heat. The bicarbonate of soda will loosen the skins of the chickpeas which helps the texture when blending.
4) Skim off the foam which forms on the top and remove from the heat when the chickpeas easily become a paste consistency when crushed.
5) Remove the skin off the chickpeas. This can be done manually by squeezing the chickpea gently. Alternatively, constantly rinsing them under cold water and lightly moving them around should loosen most of the skins which will float to the top.
6) Place the cooked, drained and peeled chickpeas into a food processor and add in salt, lemon, tahini, garlic and cumin. Blend well until a smooth paste has nearly formed. 
7) Gradually add ice cubes one at a time while blending. This will create the perfectly smooth consistency for your houmous.
8) Serve by garnishing with Holy Land Dates Olive Oil and sprinkle on Za’atar, Sumac, Pickled chillis or anything vibrant!