I follow Meera Sodha in Instagram and the Guardian and everywhere else because she is basically a food genius. Trust me. Genius. Sometimes I’ll read a recipe of hers and think “meh” and then make it and be “damn, GENIUS!”

A while back she did an Instagram story about hummus, my legit favourite food, and said the easiest way to make delicious hummus was to dump a whole can of chickpeas (including the water), 50g (about 1/4c) of tahini, 50g (about a 1/4c) of olive oil, 1 tbsp of lemon juice, and 3/4 tsp of fine sea salt. Hit it with an immersion blender and you’re good to go. Smooth and wonderful.

Yah, she is right. It is amazing. Seriously the best hummus you can make with a can of chickpeas in 2 mins. I drained a bit of the chickpea water because I didn’t want it quite so runny, but save it for other things or to add it back it you need to smooth it out. I added 2 tbsps of lemon rather than 1, 1 tsp of garlic powder (or fresh garlic if you like a more aggressive garlic flavour), and topped it with some sumac and Aleppo chilli pepper.

Pure genius.