We’ve given our simple hummus a bit of an update here to make it even more delicious for you. I make this every week, it’s a great thing to have in the fridge as it’s so versatile. I love dipping crunchy vegetables into it, spreading it onto open faced rye sandwiches, dolloping it on top of lunch bowls or using it as a side with a lunch time salad. If you make a big batch, store it in an airtight container in the fridge for about five days.

  • 1 X 400g can chickpeas, drained
  • 3 tablespoons olive oil
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 garlic clove, peeled and roasted in the oven for 10 minutes
  • 1 teaspoon ground cumin
  • Pinch of sea salt
  • 250ml water
  1. Simply place all of the ingredients into a food processor, apart from the water.
  2. Blend until smooth and creamy, adding the water little by little until you reach your desired consistency.