Veg and houmous: chickpeasy and delicious. First, rustle up a speedy basic houmous: Tip your chickpeas (including liquid from the tin) and bay leaf (if using) into a saucepan. Simmer for a few mins, just till warmed through. Drain. Remove bay leaf.
In a food processor, blender or in a large pestle and mortar, blitz the warm chickpeas with lemon juice and a good grating of zest, garlic, tahini, olive oil and a good pinch of salt and pepper till nice and smooth.