This chickpea purée is a straightforward Mediterranean staple, highlighting the warmth of cumin, the sharpness of fresh lemon, and the richness of olive oil. It’s excellent as a dip, side, or light lunch.

Chickpeas, lemon and olive oil form the backbone of many Mediterranean tables. This purée is quick to prepare, especially if you use tinned chickpeas, and benefits from a generous pour of good extra virgin olive oil. Serve with flatbread or spoon onto crisp toast.

Ingredients

• 400g tinned chickpeas, drained and rinsed
• 1 large garlic clove, crushed
• 1½ tsp ground cumin
• 1 lemon, juiced
• 4 tbsp SPHERA extra virgin olive oil, plus more to finish
• 60ml cold water
• ¾ tsp sea salt

Method

1. Add the chickpeas, garlic, cumin, lemon juice, 4 tbsp olive oil, water and salt to a food processor.
2. Blend for 1 minute, stopping to scrape down the sides of the bowl.
3. Continue blending until smooth and creamy, adding a touch more water if needed to loosen.
4. Taste and adjust salt or lemon if needed.
5. Spoon into a shallow bowl, swirl the top with the back of a spoon, and finish with a little extra SPHERA olive oil.