Begin by soaking the dried chickpeas in plenty cold water overnight. The next day cook according to the packet instructions.
In a food processor pour the lemon juice and tahini, blend to emulsify, it will thicken, at this point add 2 tablespoons of boiling water and blend again. It will now be the thickness of single cream.
Add the cumin, turmeric and garlic to the tahini mixture. If you’re using tinned chickpeas pour them into a saucepan with the water and bring to a slow boil, simmer for a minute and drain. Add to the food processor. (Blending whilst still warm will give you a smoother houmous). If you’re using fresh just pour the cooked warm and drained chickpeas into the processor. Blend for 30 seconds, then scrape down the sides and add the olive oil and season, blend again.
Now put an ice cube into a small cup with 3 tablespoons of cold water, swirl the cup to chill the water. Now pour the water and ice into the food processor whilst the motor is still running. This gives the humous a lovely creamy texture.