This poshed-up hummus with tomatoes and spring onion tastes so much better than shop-bought. Eat as a dip or in falafel wraps – it will be your new favourite.
- Chickpeas 400g tin, rinsed and drained
- Olive oil
- Lemon 1, juiced
- Pitta bread to serve
- Tomatoes 2, chopped
- Paprika to sprinkle
- Spring onions 2, finely chopped
Whizz the chickpeas to a dryish paste in a food processor. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing. Stir in the spring onions and tomatoes and season well. Dust with paprika and serve with pitta bread.