Ingredients

• 400g can chickpeas
• 100ml lemon juice
• 150ml olive oil
• 125g tahini
• 1 ½ tsp ground coriander
• 5 cardamom pods
• toasted pine nuts
• sumac

Method

Drain the can of chickpeas, keeping the water. Gently warm in a microwave, then tip into a food processor with the lemon juice, olive oil, tahini, ground coriander and crushed seeds from the cardamom pods. Blend until smooth – add a splash of chickpea water if it’s looking a little dry. Check the seasoning and add more oil and lemon juice to taste. Serve sprinkled with toasted pine nuts and sumac.