Quick houmous

Method

1. Soak the chickpeas overnight in a bowl of water. Drain, then boil in a pan of fresh water for 45 minutes-1 hour until very tender. Drain and cool.
2. Place in a food processor with the lemon zest and juice, tahini and garlic cloves. Blitz while gradually pouring in the olive oil. Season well with sea salt and serve with toast, or batons of carrot and cucumber.