Drain and rinse the chickpeas, peel the garlic cloves and juice the lemon. Pop all ingredients into a food processor, including the rapeseed oil, salt and cumin. Decant into a serving bowl and finish with a drizzle of rapeseed oil on top.
Serve with tortilla, flat breads, pittas or crudités.
This recipe is so easy to modify – add roasted red peppers or caramelised onion, or even sun dried tomatoes.