Black tahini, miso & kimchi hummus

Method

1. Wash the chickpeas and soak overnight in cold water with 1/4 tsp of baking soda.
2. Drain, rinse and add them to a pan of water with a 1/4 tsp of baking soda, bring it to the boil, then simmer for 45 min-1 hour, or until tender and soft to touch.
3. Drain the cooked chickpeas, reserving 2 tbsp for garnish.
4. Place the bulk of the cooked chickpeas in a blender with the garlic and blend for 2 min, scraping the sides halfway through.
5. Add the black tahini, miso, lemon juice and olive oil, and blend for a further 2 min or until smooth. Taste, and season with salt and plenty of black pepper. Serve with a generous drizzle of olive oil, the kimchi, and reserved whole chickpeas.

Optional Garnish preparation

1. Preheat the oven to 200c. Toss 1 tbsp chickpeas in a olive oil, salt and roast for 20-30 min or until golden.
2. With the remaining 1 tbsp of chickpeas, sprinkle lemon zest and squeeze over the lemon juice, and add 1 tsp of chopped parsley.