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A silky smooth, flavourful and healthy hummus that is so easy and fast to make. The secret is to use chickpea flour (also known as gram flour or besan) instead of whole chickpeas. Hummus made with the whole cooked chickpeas is great, but if you want ultra silky, light as air texture, and don't want to go to all the bother of peeling the skin off chickpeas, then chickpea flour is the answer. The dip will generally keep for up to 5 days in the fridge.

80 g Chickpea flour
550 ml Water
3 Garlic cloves, finely minced
100 g Tahini
2 tbsp Lemon juice
1/2-1 tsp Cumin powder
Dash of hot sauce
1/2 tsp Sea salt Olive oil
A mix of green and black olives
Pine nuts, toasted
Fresh parsley, chopped
Flatbread and vegetable sticks to serve

In a medium saucepan, mix together the chickpea flour and water until lump free and well-combined. Bring the mixture to a boil. Cook on medium-high heat for 1-2 minutes, stirring constantly. Reduce the heat to medium-low and cook another 5-7 minutes, stirring constantly. Let cool.
Transfer the chickpea paste into the pitcher of your immersion blender. Add the garlic, tahini, lemon juice, cumin and hot sauce. Blend until smooth. Season with salt. If the mixture is too thick, add a little olive oil.
Scrape into a bowl and cover a thin layer of olive oil. Sprinkle some olives, pine nuts and parsley over...