Dietary guidance: v
2 cloves garlicâ€”roughly chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans)â€”rinsed and drained
½ cup tahini
1 teaspoon sea salt
Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.
Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.
Tip: Prepare extra quantities of hummusâ€”it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.