Drain the chickpeas, then rinse and pour into a food processor. Whizz with 2 tablespoons of water until smooth.
Add the tahini, ground cumin, chilli powder, lemon juice, olive oil and salt. Whizz again until combined (you may need to add a little extra water if it feels very thick).
Serve with your choice of vegetables or breads for a delicious snack, or use in sandwiches, wraps or with Middle Easter meze dishes.
This houmous can be stored in a sealed container in the fridge for 5-7 days.
Cook's tip: For a flavour variation, add 2 teaspoons of Italian red pepper purée to the houmous for a tasty roasted pepper flavour, or mix 1 tablespoon houmous with 2 tablespoons French dressing for a light and flavoursome salad dressing.