Acceptable Hummus

Having tried the kidney bean hummus recently, I thought I'd have another go at chick pea hummus- another Delia recipe.

Ingredients:
4 oz (110 g) dried chickpeas
juice 2 lemons
2 fat cloves garlic (crushed)
4 tablespoons olive oil
5 fl oz (150 ml) tahina paste
cayenne pepper
salt

To garnish:
olive oil
chopped parsley
cayenne pepper

Method: Cook chick peas & reserve the cooking liquid. Add to a blender, along with the lemon juice, garlic, oil & 5 fl oz of the cooking liquid. Whilst the blender's doing its magic, add the tahina paste, then season with cayenne pepper & salt.
When serving, drizzle with more olive oil.

I didn't add any parsley, for lo! the cupboard was bare, but I served it with toasted bread slices and katamala olives.
Well, it's better than any supermarket-brand hummus I've ever tried, especially Somerfield's, which was rank. The Somerfield version had the consistency of pickled ear-wax, but was tasteless, which was probably for the better, with hindsight.
Despite that, I'd made some from a recipe in The Times, about five years ago, and that was delicious. I seem to recall it had a lot more garlic in- this new version was fairly bland. Still, now I know how to make it next time. Onwards & upwards!