We first had cumin hummus during a trip to Bali! There was a lovely shop close to our little villa that sold decent wholefoods and organic produce, this hummus being one of them. The addition of this aromatic spice adds something amazing in my view. My version uses 100% organic olive oil and adds fresh parsley and coriander.

This recipe makes the equivalent of two supermarket size pots, if you need less, just use half the amount and use the rest of the chickpeas in another recipe such as falafel (my falafel recipe will be on here at some point!).

I've used tinned chickpeas for convenience, plus I think the liquid adds a nice flavour.

You'll need:

1 tin of chickpeas, partially drained, but leave a little liquid in. (I used Ocado’s own brand).

Juice of one lemon.

4 tablespoons of tahini (I used Pascali Organic Tahini from Haris&Co on Beverley Road in Hull).

A few sprigs of fresh parsley and coriander; you can use other green herbs, if you like.

Water to lengthen, add a little at a time!

Three garlic cloves, peeled and roughly chopped.

1-2 TSP of ground cumin.

Salt and ground black pepper to taste.

4-5 tablespoons of olive oil (I used this amazing oil from The Greek Kitchen (bought from Ocado).

How to:

Blend everything in a food processor or smoothie maker, add more water if it doesn't come together very well. Then serve right away or store covered in the fridge for up to 3 days. Enjoy!