This dip is so easy to make and can be flavoured with many different rubs. For a more traditional houmous replace the rub with 1 tsp ground cumin.
If using dried chickpeas, soak 130g chickpeas overnight in cold water. Then cook the chickpeas for 2 hours in fresh water with a whole small onion and garlic clove. This should provide the required 250g cooked chickpeas
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