Hodmedod's British Chickpea Houmous

Method

Soak the chickpeas overnight or for around 12 hours in a bowl with plenty of water. Drain and then place in a large pan with plenty of water again. Bring to a boil over a medium heat.
Simmer for around 25 mins skimming off any foam on top of the water as they cook. After 25 mins agitate the chickpeas with a slotted spoon, stirring them vigorously so some of the shells are released from the chickpeas. Scoop out any shells from the water and reserve some of the hot cooking water around 100ml or so. Cook for another 5-10 mins until the chickpeas are well cooked and soft.
Drain the chickpeas in a colander. Pick out any shells from the chickpeas again as this will create a super smooth hummus.
Set aside a quarter of the chickpeas to roast later. To a food processor add the rest of the warm cooked chickpeas, garlic, smoked sea salt, 1 tsp of ground cumin, tahini and the juice of 2 small lemons. Add some of the cooking liquid and then blend for a minute. Have a quick taste for seasoning adding more salt or tahini if you wish. Blend again for around 3 mins until the hummus is velvety and smooth.
Heat a frying pan or skillet over a medium heat and add a good glug of olive oil. Add the remaining chickpeas, a pinch of smoked sea salt, 1 tsp ground cumin and the smoked paprika and fry for a few minutes until slightly crisp.
Serve by adding the hummus to a plate and scattering the crisp chickpeas on top, then drizzle over some olive oil.

Ingredients