CLASSIC HUMMUS

Master this recipe, and you'll open a whole entire window of possibilities with hummus variations. You'll also start to wonder why you ever thought store-bought, mass-produced hummus was good. It shall also trigger other emotions, such as "why the heck do restaurants charge RM12 per serving for this thing?", because it's super cheap, and super healthy, to make your own.

What You Need:
1 can of chickpeas, or equal amount of chickpeas you soaked and boiled yourself
2 tbsp tahini
1 tsp cumin powder
1/2 tsp salt
Juice of 1/3 lemon
​1 small clove garlic
3 tbsp extra virgin olive oil
2 tbsp water

What You Do:
There is only a single instruction - dump all of them into a processor and blitz until it becomes a puree. Looks too thick? Add a splash of water. Adjust to your taste accordingly.
Note: Keeps for 1 week in the fridge, longer if frozen.