Creamy Chickpea Spread

Drain the chickpeas and put into a pan. Cover with water and bring to a boil. Cover and boil for 1 - 1 1/2 hours until tender. Drain well and leave to cool. Reserve a few whole chickpeas for the garnish.

Put the remaining chickpeas in a food processor with the garlic, lemon juice, tahini and salt. Blend together and pour in the olive oil as the motor is running.

If necessary add some cold water, still with the motor running, until you get the consistency you want. Add more salt if needed.

Spoon into a serving dish and slightly hollow out the centre. Pour in a little olive oil and add the reserved chickpeas. Garnish with cayenne pepper and mint.