Ingredients

• 2 cans chickpeas
• 1/2 cup water from the chickpea can or more to taste
• 4 tbsp olive oil
• 1 large lemon (juice only)
• 1 peeled garlic clove
• 1/2 tbsp ground turmeric
• 1/2 tsp salt
• Black pepper to taste
• Pomegranate seeds, pumpkin seeds and parsley, to serve (optional)

Instructions

• Place all ingredients (except optional garnishes) in a food processor for 30-60 seconds.

Notes

• Keeps well if covered in the fridge for two days. Cover with a little oil.
• Adjust amount of liquid in the recipe according to your taste. More liquid yields a smoother hummus, less a chunkier one.