(Original recipe was made with freshly dried chickpeas directly from a NSW station called Dandaloo. Charlie is the farmer. The freshness of all ingredients is the key to this recipe!)
Soak chickpeas overnight. Rinse well. Boil chickpeas in fresh water until soft to crush. Allow to cool.
Place all ingredients into a blender and make into hummus dip. Add lemon, salt, pepper and chili to taste.
Eat with char grilled pita or gluten free bread, toast with sautéed mushrooms, rice crackers with marinated chicken pieces and semi dried tomato, carrot and celery dip.