Hummous

A scoopy classic. So much more delicious than buying it, and much cheaper too!

• 1 tin of chickpeas
• 3 tbsp tahini
• Juice of ½ lemon
• 1 tsp salt
• 1 small clove garlic, finely minced/grated

I always use a stick blender for this. You can use that, a food processor or an old-fashioned fork (if you don’t mind it chunky).

1. Drain the chickpeas, retaining around 60ml (¼ cup) of the liquid from the tin
2. Tip the chickpeas into a bowl, add all the other ingredients plus the chickpea liquid that you kept
3. Whizz/mash/puree the mixture until it’s the consistency you like. Taste, adjust the seasoning

All you need then is a stack of toasted pitta strips or carrot sticks and some time to yourself.

Or you can put it in a nice bowl, drizzle with decent olive oil and sprinkle with paprika. And then go to town on it.

For flavoured hummous, just whizz in some roasted peppers, or roasted carrots, coriander and parsley, or Moroccan spices.