You might want to look on the instructions on the back of your dried chickpeas as to rehydrate them as some of them are heat treated so might take a little longer to cook.  These are East End chickpeas, found in most asian supermarkets and mine cost £1.49 per kilo.  Considering 100g makes enough for about 2 large pots you find in a supermarket it’s probably cheaper depending on the cost of the other ingredients. I do put in a lot of tahini though, I love it, I lick the spoon after, even though it makes my mouth go funny!

Hummus from dried chickpeas

100g dried chickpeas

4 tsp tahini

2 tbsp oil

1 garlic clove

50ml water

1/4 tsp salt

1/2 tsp paprika

1/4 tsp cumin

Juice of half a lemon

1/2 tbsp extra virgin olive oil

1. Soak the chickpeas overnight
2. Wash twice
3. Boil for 45 minutes
4. Drain and leave to cool
5. Once cool place all the ingredients except the extra virgin olive oil into a chopper or blender and blitz until smooth
6. Add a little extra water if it looks too dry
7. Swirl with extra virgin olive oil to serve
8. Serve with crudites or oatcakes