Creamy Homemade Hummus with Olive Oil

Step 1 — Quick-soak the chickpeas
Add the dried chickpeas to a large pot and cover with about 2 inches of water. Bring to a boil over high heat and let bubble for 1 minute. Cover, remove from the heat and leave to sit for 1 hour. (Alternatively, soak them in cool water overnight or for at least 6 hours.)

Step 2 — Drain and prep for cooking
Drain and rinse the soaked chickpeas, then return them to the pot and cover with another 2 inches of water. If you like, add a strip of kombu for easier digestion and a quarter teaspoon of baking soda for a creamier texture.

Step 3 — Simmer until tender
Bring to a boil, then lower to a gentle simmer and cook uncovered for 45 minutes to 1 hour, until the chickpeas are tender but not mushy. Lift out and discard the kombu, then drain. (For an even silkier dip you can slip off the skins now, though it is optional.)

Step 4 — Blend the base
Tip the warm chickpeas into a blender or food processor along with the garlic, tahini, lemon juice, sea salt and olive oil (or water). Blend until smooth and creamy, stopping to scrape down the sides as needed. A high-speed blender gives the silkiest result.

Step 5 — Season and customise
Add the garlic powder and fresh herbs if using, then blend again and taste. Adjust to your liking — more salt for seasoning, lemon for brightness, garlic for punch, tahini for nuttiness, or extra herbs for colour and freshness.

Step 6 — Loosen and serve
If the hummus is too thick, blend in a splash of water or a little more olive oil until creamy and scoopable. Serve with vegetables, pita or crackers, finished with a drizzle of olive oil and a pinch of flaky salt. Leftovers keep in the fridge for up to a week (best fresh — not freezer-friendly).