Hummus

Hummus (or hoummus, doesn't matter how you spell it really)...quick, filling, very healthy for you and the variety once you can make the base, well, its positively endless!! Vary the quantity of chickpea used and the seasoning until you get the desired flavour. It is heavenly in sandwiches, served with salad or used as a crudite dip. Picnic time for summer and so much nicer if made yourself. Vegan, vege or carnivore delicacy galore. Heres the basic need to know make:

1.Cooked Chickpeas (Cold and drained, canned make a smoother finish but can have a sweeter taste due to all the bits and bobs)
2.Tahini
3.Lemon Juice
4. Salt
5. Imaginative or unimaginative flavouring

Puree the chickpeas with a lil bit of water until you get a nice paste consistency, you may wish to sieve off the skins, but this adds texture and isn't really necessary. Aim to get the all the chickpeas mushed. Add the salt and a lil bit of lemon juice and at least two tablespoons of tahini. Blend or beat until the chickpea paste has started to turn a lighter colour and is still thick but together. Add more tahini or lemon to taste. This is the basic

For flavourings, try adding a clove of crushed garlic; roasted peppers (skins on or off); sun dried tomato paste and sun dried tomatoes; olives; black pepper; sprinkle with a lil paprika. Add some herbs such as basil or tarragon to any of the above and enjoy. Serve chilled from the fridge and impress the guests (everyone thinks home made hummus is hard to make).