Homemade hummus

Makes about 500g

1 x 400g tin of chickpeas
4 tbsp extra-virgin olive oil
3 tbsp tahini
Juice of ½ a lemon, plus more to taste
1 garlic clove, peeled and roughly chopped
1 tsp salt
½ tsp black pepper

  1. Carefully open the tin of chickpeas and pour them into a sieve. Rinse them under cool running water.
  2. Place all of the ingredients into the bowl of a food processor or blender. Put the lid on.
  3. Whizz the hummus continuously for 1-2 minutes until it becomes very smooth. If some sticks to the sides of the food processor, stop and scrape it down into the rest of the mixture, then put the lid back on and whizz again..
  4. Taste the hummus and see if you’d like to add any more of any of the ingredients. If your hummus is thicker than you’d like, whizz in a little more lemon juice or olive oil to thin it out and make it creamier.
  5. Use a spatula to scrape the hummus into a tub or bowl. Hummus will keep for up to a week in a sealed container in the fridge. Spread some on toast for a healthy breakfast, or wait until lunchtime and use it in sandwiches, wraps or pittas, or as a dip for raw vegetables.

Per serving: 189kcal, 14.7g fat (2.1g saturated), 10.1g carbs, 0.3g sugars, 5.1g protein, 2.9g fibre, 0.52g sodium