This creamy, smooth hummus is perfect if you suffer from a sesame allergy, or don’t have tahini to hand.

Serves: 2-4 portions

Time: 5mins

Level: Easy

Tools:

• blender
• saucepan
• roasting tray
• spatula 

Ingredients: 

• 400g of auga chickpeas 
• drain and save the brine
• x2 cloves of garlic
• juice of ½ a lemon
• olive oil 
• salt & pepper

• Herbology crackers

Method:

1. Rinse and drain the chickpeas, keeping the brine to use later. Reserve a handful and set aside. Then add to a pan of boiling water and simmer for 15 minutes until softened. 
2. Roast your garlic cloves and remaining chickpeas  with a glug of oil in the oven for 15/20 minutes until golden. Check frequently to make sure they are not burning.
3.  Transfer chickpeas to a blender along with your lemon juice, oil and roasted garlic cloves. Add in leftover chickpea brine gradually until a creamy consistency forms. 
4. Transfer hummus to a bowl and drizzle with olive oil, and roasted chickpeas.
5. Enjoy.