Method: Drain the chickpeas and put into a food processor. Peel and add the garlic, then add the tahini, a generous squeeze of lemon juice and 1 tablespoon of oil. Add a pinch of sea salt, then pop the lid on and pulse until nearly smooth Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. Add more lemon juice to taste or a splash of water to loosen if needed. Add your Daddy Cool’s of choice and pulse through the hummus until well incorporated, transfer to a serving bowl and dress with a glug of olive oil. Here we have used Gabriel’s Halo Spicy Tomato Chutney with a sprinkling of black sesame seeds and Okra and Garlic Pickle with a dash of Smoked Paprika. Serve with flat breads and a selection of veggies such as carrot sticks, radish and cucumber.