Gorgeous Quick Hummus

This is my go-to dip when I want something fresh, satisfying and packed with plant-based goodness. Warming the chickpeas first helps create that beautifully smooth, creamy texture – and a splash of ice-cold water at the end brings everything together.

Flavoured with lemon, garlic, cumin and tahini, it’s simple but so full of flavour. I love finishing it with a drizzle of good olive oil and a dusting of sumac for a bright, tangy lift.

Perfect as part of a mezze-style lunch, spooned onto salads, or simply served with warm flatbreads or crunchy veg for dipping. It keeps well in the fridge too, so great for batch prep.

2 x 400g cans of chickpeas, drained and rinsed.
2 tbsp tahini
2 tbsp extra virgin olive oil
Juice of 2 lemons
1 garlic clove grated
1 tsp ground cumin
1 tsp sumac

Serves 5 to 6
Prep time: 5 minute
Cook time: 5 minutes

Tip the chickpeas into a saucepan over a medium heat with a little boiling water, to ward through for 5 minutes. Drain then add to a food processor with the tahini, olive oil, lemon juice, garlic and cumin. Blend until smooth, gradually adding the ice- cold water until you have a silky-smooth paste. Season with a pinch of salt then spread out on a serving platter. Drizzle with more olive oil and sprinkle over the sumac.