Hummus

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2x 400g Tins Chickpeas (drained)
120-140g Tahini (super creamy good quality)
1 1/2 Tbsp Lemon Juice
1 Garlic Clove, minxed
Pinch of Cumin
Olive Oil
Plus a couple of Ice Cubes

Extras: 
Roasted Red Peppers, Smoked Paprika, Dill & Parsley, Curry Spices

Cook Time: 0020
Serves: 04-5

Instructions

1. Peel the chickpeas first. This is optional, but it will really help make it extra creamy.
2. Place the chickpeas between two tea towels and rub over the chickpeas to release the skins. Discard the skins and then place the chickpeas in a small saucepan.
3. Cover the chickpeas with water, a pinch of salt and 3/4 tsp of ground cumin. Simmer on medium heat for 10-15 mins. Drain BUT save the water!
4. Pulse the ingredients in a food processor together - starting with 120g tahini, 25g ice cubes, pinch of salt and pepper and a little of the chickpea water, with the chickpeas, lemon juice and garlic.
5. Top with some good quality olive oil. 
6. Store in an air-tight container, or over with some parchment to prevent a skin from forming.
7. You can play around with flavours, such as adding in roasted red peppers, or smoked paprika, or try a herby variation with dill and parsley.