Chickpea and tahini dip (Hummus)

1. Drain the (cooked or tinned) chickpeas; if you have time, slip off the skins, which makes the dip really silky.

2. In a food processor whip the tahini with the lemon juice and crushed garlic for 1 minute until fluffy.

3. Add the chickpeas, cumin and salt and blend for 3-4 minutes, gradually trickling in the ice-cold water, until creamy and airy.

4. Taste and adjust with lemon juice and salt.

5. Spread the hummus on a flat plate and swirl it with the back of a spoon.

6. Drizzle olive oil into the hollow and serve with warm pita and raw vegetables.

Tip: Hummus is the best-known mezze of Levantine cuisine. Ice-cold water is the secret: it makes the dip pale and light. Garnished with paprika, whole chickpeas or toasted pine nuts it looks even nicer.