Side Dishes / All Seasons / Sam & Sam Clark / Serves: 4

200g chickpeas, soaked overnight with a pinch of bicarbonate of soda
6 tablespoons olive oil
1/2 large Spanish onion, very finely diced
1/3 teaspoon ground cinnamon
juice of 1 lemon
2-3 garlic cloves, crushed to a paste with salt
3-4 tablespoons tahini paste


Ebury Press: London

Rinse the chickpeas under cold water then place in a large saucepan, fill with 2 litres of cold water and bring to the boil.
Reduce the heat to a gentle simmer, skimming off any scum as it builds up, and cook for about 1.5-2 hours or until the skins are tender.
Remove from heat, pour off excess liquid until level with the chickpeas, and season with salt and pepper.
Set aside.
Meanwhile, heat half the olive oil over a low to medium heat and fry the onion, stirring occasionally, until golden and sweet.
Remove and add the ground cinnamon.
To make the hummus, drain the chickpeas, keeping aside the cooking liquid, and blend in a food processor with a little cooking liquid to help the chickpeas on their way.
When smooth, add the lemon juice, garlic, tahini and the rest of the olive oil.
Add salt and pepper, and some more liquid if necessary.
Taste for seasoning and spread on to a plate ready for serving.