The extract on pages 46-49 is taken from Hummus Where The Heart Is by Dunja Gulin, photography by Mowie Kay, published by Ryland Peters & Small. (RRP £9.99.) This book contains non-vegan recipes.
Basic hummus
This recipe is the base for many recipes. I encourage you to cook your own chickpeas. Tinned chickpeas can be used too (in this case, use the water from the tin), but keep in mind that the deliciousness of the hummus made with freshly cooked, lukewarm chickpeas puts the bland-tasting versions made with tinned chickpeas to shame!
By Dunja Gulin Serves2-4| Prep5 mins| Cooknone| Calories389(per serving)
320g (11oz) cooked chickpeas, plus
60ml (2floz) of the cooking liquid, or more if needed, plus 2 tbsp cooked chickpeas to serve
2 tbsp extra-virgin olive oil, plus
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