Drain and thoroughly rinse the chickpeas using cold water.
Add the chickpeas to a large bowl along with the olive oil, lemon juice, zest, coriander and water. Blitz within a food processor or you can use a hand stick blender as I have for a more rustic, coarse texture.
Season, transfer into a serving bowl and dress with a little bit of olive oil and coriander leaf.
Hummus can be frozen for up to four months so if you'd like to make it in bulk and freeze for later that's absolutely fine. Just spoon it into a freezer-safe container and drizzle with a bit of oil so that it keeps the moisture. Once you're ready to use it, take out of the freezer and leave to thaw this may take a few hours. Stir well and serve!