Hummus Ice Cream

1. Open tin of chickpeas and drain liquid from the tin - reserve the liquid.

2. Add to the chickpeas the soy milk, vanilla seeds or essence and two thirds of the sugar (60ml), maple syrup and blend until smooth. Once done pass the mixture through a fine sieve and reserve.

3. In a separate bowl, whisk the leftover chickpea liquid from the tin until you start to get soft peaks appearing (you want something resembling a meringue). Slowly add the remaining sugar and whisk until fully incorporated (a few drops of vanilla essence in the meringue is fine to do).

4. Fold the chickpea puree into the meringue until fully incorporated.

5. Place in an ice cream maker and let it stir until frozen and creamy. Alternatively, simply pop into a plastic container in your freezer and give it a firm stir every couple of hours until frozen.