Houmous

There are many embellishments of houmous, but this classic version is very quick, very easy and very delicious. Try it and you may never buy houmous again.

Ultra Easy Creamy Houmous

SERVES… four… or Sam.

PREP TIME: 8 MINS

INGREDIENTS:

400g tin chick peas.

large pinch sea salt.

two tablespoons extra virgin olive oil.

three tablespoons tahini

Juice of 1 small to medium lemon

4 cloves garlic

METHOD:

Drain chickpeas (reserving the water) and combine with all the other ingredients.

Blitz until smooth in a blender, food processor, whatever works. When making a small batch we use a hand blender.

If it’s very thick add some of the chick pea water.

Turn out into a bowl and drizzle with a little more of your best olive oil.

That’s it… EXEPT… for my one trick. Blanch the garlic first. Put the cloves in a small pan with some boiling water and simmer for 1 minute. By doing this you avoid the sharp cloying that raw garlic can have, whilst having all the flavour with a smoother taste.