Hummus

If there is something I cannot live without it just could be Hummus! if you have never tried it, you are missing out. There are different variations and once you learn how to do it - and it is so easy - you can experiment with different things, like adding some chilli or roasted red pepper. Here is the basic recipe - give it a go as a starter or snack with some strips of toated pitta, tortilla chips or dippable fingers of carrots, cucumber and celery.

2 cloves garlic

1 can (or equivlent soaked) chick peas (I often have 2 cans in just in case I make it too thin)

2-3 tablespoons of tahini

Couple of pinches of salt (unless the Tahini you use has salt in, then you don’t need this)

Juice of 2 lemons (again I have a spare in case I want to add more later)

Couple of splashes of olive oil

Drain the beans with a container underneath to catch the liquid as you may use some of it. Put the garlic, beans, tahini and lemon juice in a blender and mix and if not using salted tahini, add the salt here and blend a little more to mix.  If the mixture is too thick (should be thick enough to use as a dip or spread but not runny), you can add some of the reserved liquid a bit at a time. That’s it! Put in the fridge for 20 minutes to chill before serving. If you like to add a posh touch, pop a basil leaf and a sprinkle of paprika over the hummus before serving.