For flavoured hummus add whatever you’d like in with the chickpeas – I like a spoonful of caramelised onion chutney, or a big handful of coriander and the zest of half a lemon.


1 tin chickpeas, drained; or 1 small handful of dried chickpeas, soaked and cooked
1 clove garlic, smashed
1 dsp tahini
Juice of 1 lemon
Good pinch of sea salt
150ml – 220ml extra virgin olive oil


Add all ingredients except olive oil to a food processor. Blitz everything up and start to slowly add the EVOO, occasionally scraping down the sides of the bowl. Continue adding oil until you reach your desired consistency – sloppy but not runny. Allow to blend for a few minutes so everything is fully incorporated. Taste and check for seasoning – adjust as required. Scoop into a jar and keep in the fridge.