Hummus

• 400 g tin of chickpeas
• 2 large garlic cloves, roughly chopped
• 45 ml

Drain the chickpeas in a colander set over a bowl and reserve the chickpea brine.

With a stick blender or in a small food processor, blitz the chopped garlic, lemon juice, salt, cumin and cayenne thoroughly, making sure you’ve got no lumps of garlic left. Add the tahini, chickpeas and oil and blitz until you have a smooth, thick paste. Add a tablespoon or two of the reserved chickpea br