Easy Creamy Hummus

Wash the chole well. Soak and leave overnight or for 5-6 hours in water. Once they have fluffed up, pressure cook with a little salt until soft. Allow them to cool.

Lightly roast the cumin and white sesame seeds separately until golden brown. Set aside.

Take a grinder jar, add the cooked chole, almost all the tbsp olive oil, the roasted cumin and white sesame seeds, a little more salt, the garlic cloves and blend for 2 mins.

Add in the ice cubes, a little more olive oil and the lemon juice and blend until creamy and smooth.

To serve, add some hummus to a bowl, make a well in the centre and top with some more olive oil and chilli flakes.

You can store this mixture in an air tight glass jar in the fridge for up to 3 days in summer and for a week to in winter.