RecipeTin Eats' quick hummus

1. Place everything except the salt and pepper in a food processor. Blitz on high for 30 seconds, scraping down the sides as needed, until smooth. Taste then add salt and pepper as needed, and use remaining reserved liquid from the can of chickpeas to loosen to a soft ketchup-like consistency. Keeps for 3 days in the fridge.

Note: The saltiness of canned chickpeas vary from brand to brand. I always start with less then add to taste.