Heat the chickpeas in 3 cups of water to a boil for 5 minutes.

Remove from heat and drain the water, then allow to cool.

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Mix the chickpeas and remaining ingredients in a food processor until smooth.

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Serve with a drizzle of olive oil on top along with fresh cut vegetables, with garlic potatoes, or with fresh whole wheat pita bread.

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If cooking chickpeas from scratch, save yourself the mess and use a slow cooker to make a big batch! Soak chickpeas for at least 12 hours with 1 tsp baking soda, and then pour off the soaking liquid, and place in slow cooker with plenty of water for 3 hours.