Ingredients: 

400g can chickpeas, drained

80ml extra virgin olive oil

1-2  garlic cloves, peeled and crushed

1 lemon juiced then ½ zested

3 tbsp Med Cuisine tahini

Instructions:

Rinse chickpeas in a colander with cold water.

Tip into food processor along with 60ml of oil and blitz until almost smooth.

Add the garlic, lemon and tahini along with 30ml water.

Blitz again for 5 mins, or until smooth and silky.

Add 20ml more water, a little at a time, if it looks too thick.

Season and transfer to a bowl.

Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil.

Serve with crunchy crudités and toasted pitta bread, according to your preference.