Who needs a hummus recipe when nowadays every corner store carries a halfway decent version. Still, this is a good, and simple food cupboard option to have to hand, which can come to the rescue for those last minute hummus emergencies.

In a mortar, place 2 garlic cloves (peeled) with a good pinch of coarse salt. Pound to a paste. Add 4 tbs tahini paste and the juice of ½ lemon. Combine (it should tighten up). Stir in enough hot water to make a loose paste.

Place the paste and a 240g can of chickpeas (drained) in a food processor. Whizz together till it becomes a smooth-ish paste. Add a pinch of cumin powder, the juice of ½ lemon, and more hot water till you get the desired thickness.

Taste, and adjust the seasoning (more salt, lemon, tahini, garlic).

Transfer to a shallow serving dish, and drizzle with good quality olive oil, and garnish with your choice of nigella seeds, ground paprika, za’atar, or whole chickpeas.

Serve with toasted pita bread wedges.