• 2 x cans chickpeas in water, drained
• 2 fat garlic cloves, roughly chopped
• 3 tbsp Greek yogurt
• 3 tbsp tahini paste
• 3 tbsp extra-virgin olive oil, plus extra
• Zest and juice 2 lemons
• 20g pack of coriander

Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.