Homemade Hummus and salad

Drain and rinse the chickpeas, keeping a few tablespoons of the liquid aside.

Blend the chickpeas, tahini, lemon juice, garlic, and half the olive oil until smooth, adding a splash of the reserved liquid to loosen if needed.

Season the hummus with salt and transfer to a bowl, drizzling with the remaining olive oil.

Chop the tomatoes and cucumber, and toss with the salad leaves.

Serve the hummus alongside the salad.