To make the first, I drained two tins of chickpeas then added them to some extremely hot vegetable oil. They take a wee while to do, but if you take a few out with a slotted spoon, they should taste crunch when they’re done. Once they’ve rested on some kitchen towel to absorb the oil, season them with some very finely chopped fresh red chilli pepper, a squeeze of lime juice and some salt.
To make your own homemade hummus, whizz some (more) tinned chickpeas in a food processor (ASK JOE FOR THE REST OF THIS RECIPE
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