The instructions assume you have a food processor. If you do, this is a very quick recipe. Once your boiled chickpeas (aka garbanzo beans) have cooled, the hummus will be ready to eat in 10 minutes.
8oz (225g) dried chickpeas (garbanzo beans) - the exact weight isn't vital
a dessert spoonful of tahini (sesame seed paste)
2-4 cloves of garlic, depending on taste
Step 1: Soak the Chickpeas
Put the bowl in a cool place. You can cover it with a plate or a lid if you're worried about dirt getting in. You don't need to put the chickpeas into the fridge while they are soaking, but if your kitchen is warm then it would be a good idea to do so.
After the soaking period, pour off the water and rinse the chickpeas in a colander or a sieve under the cold tap. They should have plumped up but still be hard. Have another look for any discoloured ones that need to be removed.
Step 2: Boil the Chickpeas
Pour off the liquid into a jug and put it to one side to cool. It will look pale brown in colour. Leave the pan of chickpeas (with the lid off) somewhere cool too. When both the liquid and the chickpeas are cool enough, put them in the fridge and do something else for a couple of hours while they chill.
Step 3: Make the Hummus
Peel the garlic cloves and toss them into the food processor running at high speed to chop them finely. Then add the chickpeas and run the motor at a medium speed until they are nicely chopped up. Wash your lemon and grate off the zest into the bowl of the food processor, then squeeze the lemon and add the juice. (Popping it into the microwave on high for 30 seconds before cutting it in half will increase the juice yield.) You can add the pulp too for more lemony flavour if you wish, but make sure no pips fall in.
Stir the tahini in its jar to mix in the oil, then add a dessert spoonful to the food processor bowl and blitz it. The hummus will be very stiff and dry at this point. With the motor running, spoon in the jelly liquid from the chickpeas a little at a time until you get the consistency you want - it's unlikely you'll need to use all of it. You may need to stop the motor a couple of times to scrape the mixture off the sizes of the bowl.
Step 4: Enjoy
Runny hummus can be eaten as a dip with raw vegetable batons cut from cucumber, carrot, red peppers or anything else you fancy. A stiffer version is nice spread on toast and bagels, in sandwiches or used as a filling for baked potatoes - liven it up with sliced gherkins (aka cornichons), chopped lettuce or a sprinkle of paprika.
Try using other pulses or beans instead of chickpeas. This recipe works well with haricot beans and yellow peas.