Chickpea salad, hummus and spanakopita

Homemade hummus, chickpea salad topped with pomegranate seeds and feta. Plus a couple of homemade spanakopita.
Recipes
Hummus
– 2 cans chickpeas plus pinch of cumin simmered in water for 15 mins. Agitate to remove skins. Reserve two TBSP chickpea water.
150 g Tahini
1 crushed garlic clove
1.5 TBSP lemon juice
Salt
Place all in blender with a handful of ice and blitz until smooth.
Chickpea salad
– drained can chickpeas
– diced cucumber, tomatoes and shallots
– dressing 1 part lemon juice to two parts EVO plus seasoning.
Spanakopita
– I use the Goya empanada pastry discs
– Bag of chopped spinach
– Cream cheese
– Crumbed Feta
– Parsley and dill
– Salt and pepper
– Confit garlic and shallot (warm diced garlic and shallot in EVO)
Mix together and spoon into the pastry discs. Crimp edges with a fork. Brush with egg wash. 20 mins at 425. Leave to cool on wire rack for 5 mins.