Hummus

Hummus can be made with chickpeas and also with beans. The first step is to soak the pulses for at least 24 hours.
Then cook them together with onion or leek and bay leaf. It’s also worth adding nettles, ideally ones that haven’t flowered yet.

Blend them, adding some of the cooking water and oil so the purée loosens up.
Then add the spices. I usually add cumin (a carminative) and lemon juice.
The official recipe calls for tahini, which is sesame purée; I add magic sauces instead — hazelnut, sunflower seed or activated walnut (soaked overnight).

Beyond the basics, the interesting part is experimenting: adding other spices such as basil, dill or oregano… It’s also very good with olives, or with Canarian mojo…

To add colour:
Turmeric with black pepper -> orange
Spirulina and spinach -> green
Beetroot -> pink
Roasted peppers -> red