Optional extra step:
Drain the chickpeas, rinse and and add to a bowl with water.
Add a teaspoon of bicarbonate of soda and allow to soak overnight.
Remove the skins from the chickpeas to allow for a smoother paste.
Add all the ingredients to a food processor except the oil and blend for a few minutes.
Slowly add the oil and continue to blend until smooth.
Serve in a bowl and drizzle with some olive oil, chopped coriander and a sprinkle of cayenne chilli pepper.
Eat spread on gluten-free crackers, oatcakes or with some vegetable crudités.
Storage: Hummus keeps well in the fridge for up to four days.