|Keep some in your fridge at all times|
This recipe is enough for pre dinner nibbles for 4-6. Drain most of the water from a tin of chickpeas, (or soak and boil the equivalent) and throw into a wizzer. Add a few cloves of roughly chopped garlic, a teaspoon of cumin seeds, juice of half a lemon, salt and pepper, a pinch of dried chilli flakes and a massive long glug of extra virgin olive oil. Give it a wizz, how long depends on how smooth you like it. If if looks a bit dry add more oil. Now taste it. If its a bit bland, season more and maybe a bit more lemon, this is real trial and error stuff, but it should not be bland, rather vibrant and fresh tasting. Put in a dish, drizzle on some more olive oil and garnish with parsley/coriander and serve with hot pitta bread.
Might not be the most authentic recipe, I know you're supposed to use tahini, but I think it's tastier without. Keep it simple and you can't go wrong.