Easy Hummus topped with a Herb Relish

For the Hummus
1 can chickpeas, drained and rinsed
Juice of ½ a lemon
2 tsp crushed garlic
½ tsp salt
1 tsp ground cumin
A drizzle of olive oil
1 ice cube
1 tbsp tahini

For the Chopped Herb Relish
½ small onion
¼ pepper
4 cm piece of cucumber
A few stems fresh coriander or parsley

To Finish
Pomegranate seeds
Paprika

Add the chickpeas, lemon juice, crushed garlic, salt, cumin, olive oil and the ice cube to the Pixie Chopper. Blend until smooth and creamy. Add the tahini and blend again until fully incorporated.

For the relish, add the onion, pepper, cucumber and herbs to the Pixie Chopper or Flex Prep and pulse until finely chopped but still textured.

Spoon the hummus onto a serving plate, top with the chopped herb relish, scatter over pomegranate seeds, and lightly press paprika onto the surface using a fork for a decorative finish.