Coriander hummus

Drain the chickpeas, but collect 3 tbsp of the moisture. Keep 1 tbsp chickpeas apart.

Grate the yellow skin of the lemon and press 1 half of the fruit. Slice the garlic. Hold 8 leaves of coriander apart and cut the rest coarsely.

Put the poured chickpeas with the collected moisture into the cup of the hand blender.

Add lemon zest and juice, garlic, chopped coriander and 2 tbsp sesame oil and puree until smooth. Season with pepper and salt.

Scoop in a bowl. Garnish with the reserved chickpeas and coriander and drizzle with the rest of the oil.