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Homemade hummus is much better than the shop-bought versions. You can make it exactly to your taste and if you keep the ingredients in stock, you can whiz some up in moments any time you fancy it.

SERVES 4–6

200g (7oz) dried chickpeas, soaked and cooked or 2 x 400g cans

2 garlic cloves, crushed

2 tbsp extra-virgin olive oil

1–3 tbsp tahini

2 tbsp lemon juice

salt and freshly ground black pepper

TO GARNISH

extra olive oil, for drizzling

sprinkling of paprika

lemon wedges

handful of black olives

Drain the chickpeas, reserving the liquid. Blend the chickpeas with the garlic, oil and tahini, starting with 1 tablespoon of the lemon juice and 250ml (8–9fl oz) of the liquid, to make a purée roughly the consistency of lightly whipped cream.

Taste, adding more tahini if you want a more intense flavour. Season with salt and pepper.

Put the hummus into a large shallow dish, drizzle over some olive oil, sprinkle with paprika and garnish with lemon wedges and black olives.

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