Like its spelling, everyone has their own way of making humous, I like mine without loads of oil but rammed full of added spices so I can tuck in to mountains of it guilt free. This is a really simple recipe, I vary it slightly depending on what fresh spices I’ve acquired and if guests are about I usually add more olive oil and less water (it’s the chef in me I just can’t help it).

Humous with zataar and sumac

• 1 tin cooked chickpeas, half drained
• 2 teaspoons dried garlic granules (sweeter than using raw)
• juice of 1 lemon
• 1 heaped tablespoon tahini
• large pinch freshly ground black pepper
• pinch sea salt flakes
• 1 tablespoon zataar
• 1 tablespoon sumac
• 1 heaped teaspoon ground cumin
• few tablespoons cold water
• a sprinkle of zataar, sumac and a drizzle of olive oil to serve

1. Combine the chickpeas, tahini, lemon, garlic and spices in a food processor.
2. Blitz and loosen with more water until you have a smooth, creamy consistency. Taste and adjust seasonings.
3. Scoop into a bowl, sprinkle with the extra zataar, sumac and olive oil and leave to sit if you can for an hour at room temperature to allow the flavours to develop.