Hummus

Drain the chickpeas and rinse. Reserve a few whole chickpeas for serving.

Combine the chickpeas, lemon oil, garlic, cumin, salt, tahini and water in a food processor and blend to a creamy puree. Add more oil, garlic, cumin or salt to taste.

Chop the cucumber, red onion and tomatoes into small squares and toss in with the reserved chickpeas, add a tbsp of oilve oil.

Scatter the cucumber mix over the hummus and serve with a selection of flatbreads.