How to make hummus

By Anna Montali

Rinse and drain 1 x 410g tin chickpeas and spoon into a blender. Add 45ml (3 tbsp) tahini, 2 garlic cloves, the juice of 1 lemon, 45ml (3 tbsp) fresh flat-leaf parsley, 10ml (2 tsp) ground cumin and salt to taste. Blend to a smooth paste, then slowly pour in 45ml (3 tbsp) olive oil, keeping the motor running until the hummus is smooth and creamy. Serve with crusty bread, hot pita or tabbouleh.