400gcooked chickpeasrinsed and drained if you're using the canned variety
2tablespoonsfreshly squeezed lemon juice
1red chillifinely chopped
large pinch dried chilli flakes
Put all the ingredients into a blender then whizz until it forms a smooth consistency. That's it! Super simple. If you prefer your hummus coarse, don't blend for as long. If you like ultra smooth hummus, blend for longer.
I've sprinkled some hot paprika on the top to give it a lift when it's on the table, ready for dipping.