You will need:
2 x 400g tins chickpeas, drained
2 large pinches of dried chilli flakes
1 roughly chopped fat garlic clove
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1tsp ground cumin
1/4tsp paprika
40g (1.5 oz) tahini
Juice of one lemon
175ml (6floz) olive oil
Food processor, spatula
1. Put chickpeas into a food processor with chilli flakes, garlic, cumin and paprika and tahini. Whiz until fairly smooth.
2. Release mixture from sides and squeeze in lemon juice and season with salt and pepper. Put the lid back on and whiz again, gradually trickling in olive oil and a splash of water.
3. The hummus should be smooth, but not runny, in consistency. Add more oil and water if needed. Check the seasoning before serving.
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