Quick hummus


400g can chickpeas

125g tahini

150ml olive oil

100ml lemon juice

1½ tsp ground coriander

5 cardamom pods

Sumac dusting to serve

To serve pine nuts


  1. Drain the can of chickpeas, keeping the water. Gently warm in a microwave, then tip into a food processor with the lemon juice, olive oil, tahini, ground coriander and crushed seeds from the cardamom pods. Blend until smooth – add a splash of chickpea water if it’s looking a little dry. Check the seasoning and add more oil and lemon juice to taste. Serve sprinkled with toasted pine nuts and sumac

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