Hummus

1 cup cooked chickpeas OR 1 can of chickpea (drained, reserving the liquid)

3-6 cloves of garlic

2 tbsp unhulled tahini

Juice and zest of one lemon

Olive oil, as required

Blend all ingredients and slowly add olive oil until a smooth creamy consistency is achieved. Store in the fridge in a sealed container for up to 1 week.

Variations:

• Roast whole beets (wrapped in foil with balsamic vinegar) in the oven until soft

• Roast whole heads of garlic and use in place of raw garlic

• Toss chopped carrots and cauliflower in olive oil and ground cumin and roast until soft.

• Make pesto (or use a high quality store-bought pesto with only whole food ingredients) and mix through hummus

• Mix with greek yoghurt and sumac for a tangy dip