Hummus

250 g dried chickpeas

Water for soaking

175 ml water for steaming

60 g tahini

1 clove of garlic

½ lemon

juice only

½ tsp cumin powder

50 g ice cubes

½ tsp salt

2 tbsp olive oil

Some sumac

Put the chickpeas in a bowl, cover with plenty of water and soak for about 12 hours or overnight. Drain the chickpeas, put into an ovenproof dish with the water, place on a wire shelf in the cold cooking space and cook at 100 °C for about 35 minutes until soft using the steam mode.

Steaming 100 °C for 35 Mins

Put the chickpeas and all the ingredients up to and including the salt in a food processor and blend to a fine purée. Arrange the hummus, drizzle over the olive oil and sprinkle with sumac.