My local greengrocer (what an old fashioned word that is!) has new season garlic from Spain on display. Perfect for making hummus. Good spread on pitta bread or any rustic toasted bread but also good to serve with drinks spread on very thin slices of roasted beetroot.

150g chickpeas
Salt
4 garlic cloves
Juice of 1 lemon
3 tbsp olive oil
2 tbsp light tahini paste
Paprika

Soak the chickpeas in water over night. Drain them and put them in a
large saucepan and cover with fresh water. Bring to the boil and then
let simmer for 2-4 hours or until the chickpeas are tender. Season with
salt at the end of cooking.

Drain the chickpeas, reserving some of the cooking liquid.

Peel the garlic and put into a blender with the chickpeas, tahini
paste, lemon juice, two tablespoons of olive oil and blend, using
enough of the cooking liquid as necessary to make a thick paste.

Put into a dish, sprinkle over a little paprika and the rest of the
olive oil. Serve with pitta bread. Together with olives, some pickled
vegetables and rustic cheese, this makes a perfect lunch.

If time is short, two tins of chickpeas could be substituted for the
dried ones.