Boil the chick peas and set aside to cool. (You may use the precooked canned variety or soak the chick peas overnight and then boil it.)

To it, add the chilli, garlic, salt, a little water and grind in a blender to a smooth paste.

Remove from blender, stir in the yogurt, lemon juice, tahini sauce and 2 tbsp olive oil and mix thoroughly.

Pile in the humus into a bowl, add the remaining olive oil to the top and decorate with a few mint leaves.

Chill for a couple of hours in the fridge and serve with warm pita bread.