You can make about four times the amount of hummus at home for the price of a tub in the supermarket.
Serves 4 as a dip
400g canned chickpeas, drained (reserve the liquid)
120ml extra-virgin olive oil plus a drizzle for garnish
1/2 teaspoon coriander seeds, toasted and freshly ground
1/2 teaspoon cumin seeds, toasted and freshly ground
Pinch of sea salt to taste
Squeeze of lemon juice
Toasted pine nuts, chopped flatleaf parsley and a spoon of peppery olive oil to garnish
Rinse the chickpeas and place in a blender with the olive oil. Add the coriander and cumin seeds and season to taste with salt. Add the lemon juice to brighten. Use a little of the liquid from the tin of chickpeas to loosen the hummus if you need to. Sprinkle with pine nuts, parsley and drizzle with good olive oil.
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