A spicy Mexican-inspired twist on houmous
1 can chickpeas, drained
2 small garlic cloves, minced
Half a jar (or to taste) of red jalapeño peppers, drained, plus some of the juice
Juice and zest of one large lime
A generous handful of fresh coriander, chopped
Place all the ingredients into a narrow jug and blend with a stick blender until relatively smooth, adding some of the jalapeño juice if required to loosen it all up.