Hummus

Ingredients;

• 2 tins chickpeas, drained 
• 1 clove garlic
• 140g (1/2 cup) tahini (see note)
• 2 lemons, juiced
• Olive oil, to serve

Method;

Process chickpeas in a food processor until smooth. Add garlic, tahini and lemon juice, season with salt, then process until very smooth. If the hummus is too thick, add 1/2 cup water 1 tablespoon at a time, until it has reached the desired consistency. (Hummus thickens as it cools, so check the consistency just before serving.) It will keep in an airtight container in the fridge for up to 1 week. Makes 2 cups. 

Spoon hummus into a bowl, drizzle with olive oil, and scatter with reserved chickpeas to serve.

For variety add some cumin seeds, fried gently.