Fried cuttlefish with hummus

Ingredients for 4 people:

• 450g cuttlefish
• 4 tbs all purpose flour
• 2 tbs fine semolina
• 1/2 tsp salt
• 240g chickpeas from a can
• 2 garlic cloves
• 1/2 teaspoon salt (flavoured with seaweed optional)
• 50ml lemon juice
• 70g tahini
• 175ml extra virgin olive oil

Let's start with the hummus!  In a food processor put the chickpeas and blend well.  Add the lemon juice and keep blending.  In a mortar, crush the garlic with the salt to make a paste.  Add it to the mixture and keep blending.  Add the tahini and blend.  Finally, slowly add the olive oil while blending.  Do not add it too quickly as it will make the hummus clumpy instead of smooth and creamy.  Blend a little more and to make it creamy.  Place it in the fridge to cool down.  
Cut the cuttle fish in bite size pieces.  In a bowl add the flour with semolina and the salt.  Mix well.  Add the cuttlefish and coat evenly.  In a deep frying pan add enough olive oil to fry the pieces.  Heat it to high heat and add the pieces in 2 or 3 batches to fry to golden brown.  Serve as soon as they come out of the fryer with hummus on the side.  Enjoy!