You need:

  • 1 can of chickpeas, drained
  • 2tbs olive oil
  • 1 garlic clove or equivalent (or more)
  • Lemon juice – 1/2 to 1 lemon
  • Salt
  • Optional – 1tbs tahini paste

Stick it all in a jar and blitz with a stick blender. That is all there is to it. Adjust the ratio of ingredients to find the combo you like.

Ottolenghi version:

  • 250g dried chickpeas

Wash and put in a bowl. Cover with at least twice the volume of cold water and leave overnight. Next day, drain the chickpeas and add to a pan with

  • 1.5 litres water
  • 1tsp bicarbonate of soda

cook for 40 minutes ( or Instant Pot 15 minutes). Drain, then process until you have a thick paste. Add

  • 270g tahini paste
  • 4tbs lemon juice
  • 1tsp salt
  • 4 garlic cloves crushed

Process until smooth. Drizzle in iced water (up to 100ml) to loosen and keep mixing until you get a smooth creamy paste. Refrigerate until needed, but it is best served at room temperature.