Classic Houmous

• 240 g cooked chickpeas
• 2 garlic cloves, peeled and crushed
• 3 tbsp

Place the cooked chickpeas in a blender or food processor with the crushed garlic, tahini, ground cumin, lemon juice and a pinch of salt and blitz. If you boiled your chickpeas, gradually add a little of the cooking liquid to the processor to loosen the houmous to the desired consistency. Taste and add more salt if desired.

To serve, place in a bowl, drizzle with olive oil and sprinkle