Best Humus

We always soaked and cooked our own chickpeas, as the tinned ones tend to carry the tinny flavour into the humus. But if you don't have time to do your own chickpeas, just make sure you thoroughly rinse the canned ones.

Put the rinsed and drained chickpeas into the bowl of a food processor.

Add the tahini, lemon juice, salt, oil and cumin. Blitz until smooth and creamy. You may need to add some water as well to get the right consistency.

Serve in a bowl with a good drizzle of extra virgin olive oil on top, sprinkled with the Ras al Hanout and topped with the chopped coriander.