The key is really to boil – simmer the heck out of chickpeas so they’re quite mushy, and to blend the tahini and lemon well before adding the chickpeas and a reasonable amount of aquafaba (chickpea’s water used for boiling – just enough to avoid straining the food processor motor). And then ample olive oil, sea salt and garlic. And run the food processor a lot!

I will bring the hummus up to camp for dipping, along with the cooked chickpeas I didn’t use in the hummus and save them for mixing with blueberries, strawberries, raspberries and walnuts for a good treat up at camp. Probably get carrots for dipping in the hummus on my way up to camp, as I did celery for a workday snack this week.