Method

• 1.
  Place chickpeas in a bowl of cold water and set aside overnight to soak. Drain and rinse well. Transfer to a fine mesh sieve and cover with a clean tea towel. Set aside at room temperature, rinsing and draining twice a day, for 2-3 days until small sprouts emerge from tip of bean.
• 2.
  Rinse and drain sprouted chickpeas, then transfer to a saucepan. Cover with water and bring to the boil over high heat. Reduce heat to low and cook for 1-1 1/2 hours until tender. Drain.
• 3.
  Transfer chickpeas to a food processor or blender while still warm. Add garlic, lemon juice and tahini, and whiz until smooth. With the motor running, gradually add the oil and whiz until smooth and emulsified. Season.
• 4.
  Transfer to a bowl and top with hazelnut, peach and basil. Drizzle with extra lemon juice and oil to serve.