Hummus is something I have always loved, but had never made myself until recently – sourcing tahini in our small town used to be a bit of a challenge! It’s much easier to find now, though, and I always have a jar in the cupboard for this recipe, or for adding to dressings. This easy hummus recipe is packed with flavour, and endlessly customisable. Try adding blitzing in roasted veg, spices or fresh herbs for extra summery freshness.

Ingredients (serves 4):
– 400g tin chickpeas, liquid reserved
– 1 tbsp tahini
– 1 lemon, juiced
– 1 garlic clove, crushed
– large pinch sea salt flakes
– 2 tbsp olive oil, plus extra to serve
To serve:
– smoked paprika, sumac, pine nuts, fresh herbs (optional)

1. Drain the chickpeas, reserving the liquid. Add the chickpeas to a food processor with the tahini, lemon juice, garlic, salt, and 2 tbsp of the chickpea water. Blitz on a high speed, scraping down the sides at intervals. With the processor running, drizzle in the olive oil.  Taste and adjust the flavourings to your liking – if it’s still quite stiff, add another 1 tbsp of the chickpea water. Blitz for another 2-3 minutes, until thick and creamy.
2. Transfer to a serving bowl. Drizzle with olive oil, then sprinkle over the paprika and parsley leaves, if using. Serve with flatbread and crudités, or whatever takes your fancy (sometimes I even eat it with pringles). It’ll keep in the fridge for a few days, so it’s a great way to get ahead on lunches, too.