Ingredients

• 398 mL chick peas (canned, drained, liquid reserved (14 oz))
• 1 lemon (large, juiced)
• 6 tbsp tahini (sesame seed paste)
• 2 tbsp olive oil (plus 1 tsp to finish)
• 2 cloves garlic (crushed, for the hummus)
• salt and pepper (to taste)
• cilantro (chopped, to garnish)
• pitted black olives (to garnish)
• 1 ciabatta loaf (sliced)
• 2 cloves garlic (crushed, for the toasts)
• 1 tbsp cilantro (chopped, for the toasts)
• 4 tbsp olive oil (for the toasts)

Instructions

1. Drain the chick peas, reserving a little of the liquid; process them in a food processor, gradually adding the reserved liquid and lemon juice, blending well after each addition until smooth.
2. Stir in the tahini and all but one teaspoon of the olive oil; add the garlic, season to taste and blend again until smooth.
3. Spoon the hummus into a serving dish, smooth the top, drizzle with the remaining oil and garnish with cilantro and olives; chill while you make the toasts.
4. Place the ciabatta slices in a single layer on a broiler rack.
5. Mix the garlic, cilantro and olive oil and drizzle over the bread.
6. Broil, turning once, for 2-3 minutes until golden brown; serve immediately with the hummus.

Cooking Tips

• Add the bean liquid gradually for a silky texture
• Blend longer than you think — smoothness takes minutes
• Balance the lemon and tahini to your taste before final seasoning
• Chill the hummus while the toasts broil
• Watch the broiler — the toasts colour fast