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Method

1. Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan.

2. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again.

3. Add the olive oil and blend again until hummus is the desired texture.

4. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika.