The Ingredients:

1 tin of chickpeas

1/2 tsp bicarbonate soda

2 garlic cloves

2 bird eye chillies

2 bay leaves

1/3 cup of lemon juice

Maldon sea salt

1/2 cup of Tahini

110 ml olive oil

1 tbsp honey

1 tsp ground cumin

1/2 cup of ice cold water

The Make:

Drain and wash chickpeas under running water. Place rinsed chickpeas in a bowl with 1/2 teaspoon of bicarbonate soda. Pour in cold water and cover by 2 inches. Let this soak over night. Next day rinse off chickpeas again and place them in a pot and cover with water. Add in 1 crushed garlic clove, bay leaves and chillies. Bring to the boil and simmer for 30 minutes. Drain chickpeas and keep a cup of the cooking liquid. Remove the bay leaves, garlic and chillies from the pot. Now add Tahini, grated garlic clove and lemon juice to a food processor. Pour in 1/2 cup of ice cold water. Blitz on high until smooth. While processor is running carefully pour in the olive oil. Season with salt. Add chickpeas and cumin and blend until creamy smooth. If the texture is not smooth enough add a bit of the reserved cooking liquid until the desired consistency is met. Check for seasoning at this stage and correct it if needed with more lemon juice or salt. Now add in the honey and blend in to the mixture.

Enjoy.