Hummus

• 1 × 400 g tin chickpeas, drained
• 100 g olive oil
• 30 g</

Blend the chickpeas, olive oil, tahini, garlic, cumin, lemon zest and juice and salt in a food processor or blender until smooth. Season with additional salt and lemon juice as needed. Store in an airtight container in the fridge for up to a week.