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
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.