Put 400g tin chickpeas, drained, 25g fresh parsley, 25g fresh coriander, 1 minced garlic clove, 1 tsp ground cumin and ½ tsp salt in a food processor. Pulse for a few seconds to break it all down.
Add 1 tsp tahini, 4 tbsp olive oil and the juice of 1 lemon, then blend until smooth and creamy, scraping down the sides now and then. Taste and add more lemon juice or salt if needed.
Spoon into a bowl, drizzle with a little extra olive oil and scatter over chopped parsley or coriander. Serve with warm pitta, veg sticks or as a spread. It keeps in an airtight container in the fridge for up to 7 days.
Pile it into my homemade flatbreads with a few pinkled onions, or try my Avo-No-Cado dip.
BIFF, BOSH, NOSH!
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