Easy lemon hummus & a simple sharing platter

Start with one tin of chickpeas

Homemade hummus needs very little cooking and makes a useful centrepiece for a quick lunch. Chickpeas, tahini, lemon and garlic form the base; cold water changes the texture from thick paste to a smooth dip.

A food processor is helpful, but a stick blender in a tall container also works. Stop and scrape the sides rather than running the motor continuously. If your blender struggles, add the water gradually to help the mixture move.

How to make hummus creamier

Drain and rinse the chickpeas well. Blend the tahini and lemon juice first, then add the chickpeas. If you want an even softer result, simmer the drained chickpeas in water for 10 minutes, drain and cool before blending; allow extra time for this optional step.

Tahini separates in the jar. Stir it thoroughly before measuring, otherwise the top may be oily while the bottom is dry. Different brands vary in bitterness, so taste before adding all the salt and lemon.

Turn the dip into a platter

For four people as a starter, put the hummus in a shallow bowl and surround it with two warmed pitta breads cut into triangles, one sliced cucumber, two carrots cut into batons and a handful of olives. Add a small bowl of chopped tomato and parsley if you have them.

For a more substantial lunch, include boiled eggs or cooked butter beans dressed with lemon. Keep wet salad ingredients separate from bread until serving so the bread stays crisp. For another bright side, make our chickpea, cucumber and feta salad.

Four ways to change the flavour

• Roasted pepper: blend in 80g drained roasted red pepper and start with less water.
• Cumin: add half a teaspoon of ground cumin for a warmer flavour.
• Herb: fold finely chopped parsley or coriander through the finished dip.
• Extra lemon: add a little finely grated zest rather than increasing the juice until the dip becomes too sharp.

What if I cannot eat sesame?

Tahini contains sesame. For a sesame-free chickpea dip, omit it and use a little extra olive oil and water to adjust the texture. The flavour will be different from classic hummus. Check every ingredient and any cross-contact warnings for the person you are cooking for.

Store the hummus covered in the fridge and use within two days, or sooner if an ingredient's label requires it. Keep the portion you are serving separate from the rest.