- 200g/7oz tinned chickpeas, drained and rinsed
- 1 garlic clove
- ½ lemon, juice only
- 100ml/3½fl oz olive oil
- salt and freshly ground black pepper
- handful fresh parsley leaves
- 3 tbsp sesame seeds
- 3 tbsp olive oil
- For the hummus, place the chickpeas, garlic, lemon juice and olive oil in to a small food processor and blend together until smooth. Season well with salt and freshly ground black pepper.
- For the salad, mix the parsley leaves with the sesame seeds and olive oil and arrange on a plate.
- To serve, spoon the hummus on top of the salad and serve with chargrilled bread.