The chick peas were calling to me yesterday, so I soaked some overnight then boiled them gently in some water for about an hour this morning, then drained them and left them to cool.

Hummus was on the menu but didn’t have any tahini, so felt to add some sesame seeds instead – a little unconventional, but it really has a subtle, creamy taste.

Let the blender do the work on the chick peas, sesame seeds, lots of ground black pepper and lots of lemon juice. Use olive oil to get it all moving though add slowly because it needs to be thick.

There were some bright green Castelvetrano olives in the fridge, so I chopped them up and mixed them through the hummus.

Amazing – truly amazing!!