Hummus

• chickpeas↗1 can can

  drained

• oil60ml/2fl oz ml/2fl oz

  plus 30ml/1fl oz for a looser consistency

• garlic clove↗1 small

  peeled and crushed

• lemon↗1

  juiced then ½ zested

• tahini↗3 tbsp/45ml tbsp/45ml
• olive oil↗1 tbsp tbsp

  to garnish (optional)

• mixed crudités↗

  and toasted pitta bread, to serve (optional)

Step-by-step instructions

1. 1

   Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of oil and blitz until almost smooth.

2. 2

   Add the garlic, lemon and tahini, and blitz again. If the consistency is too thick, gradually pour in up to 30ml more water. Blitz again for about 5 mins, or until the hummus is smooth and silky.

3. 3

   Season with a good pinch of sea salt and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over a little olive oil. Serve with crunchy crudités and toasted pitta bread, if you like.