As with beetroot, I have been intrigued to learn that chickpeas can also be eaten raw.

This does involve soaking the dried peas for 12 hours and then germinating for approximately 3 days, so some forward planning is required.

Once I had my first batch of sprouting chickpeas (that admittedly may have been allowed to over sprout) I then had a go at making hummus using the ingredients I would use for standard hummus with cooked chickpeas:

• lemon juice
• garlic clove
• tahini
• olive oil
• small splash of water

This was all whizzed up in my 20 year old food processor (inherited from my mum and still going strong).

Until it went smooth. This required a lot more processing than the cooked version and still had quite a grainy texture.

While still entirely edible, I am not sure that I have cracked this one. As a Brighton resident, hummus tends to be a staple, so more practice and research may well be required!