Hummus bi Tahini

Ingredients

 * 250 g (9 oz) dried chickpeas
 * 2 tablespoons tahini
 * 2 tablespoons lemon juice
 * 1 clove garlic, crushed
 * 2 tablespoons natural yoghurt
 * 1 teaspoon salt
 * 1 teaspoons olive oil
 * 2 teaspoons olive oil, for garnishing
 * juice of half a lemon, for garnishing

Directions

 * 1) Soak chickpeas in a large bowl and cover with plenty of cold water. Soak for 12 hours or overnight. (The longer you soak them the less cooking time needed).
 * 2) Bring the chickpeas to boil in plenty of water (they must be completely covered) for 10 minutes (skim of any scum). Cover and simmer for 1 hour on low heat, or until the peas are very tender.
 * 3) Drain, reserving 125ml (4fl oz) cooking liquid. Place chickpeas, yoghurt, lemon juice, tahini, garlic and salt in a liquidiser, and blitz for 10 seconds or until a smooth puree is achieved. Scraping off the sides every now and then.