Quick & Easy Humous (Hummus)

Delicious & simple: humous is perfect for vegetarians & vegans

Having a predominately vegetarian diet, a fresh palate and a love of entertaining, I love mezze platters and nibbling from a number of plates that you can pass around the table. My brother and his girlfriend love food of Greek and Turkish origin, so this humous is a regular when he's around. It's also great for adding as a side to a salad for lunch or in a pitta/with flatbread.

Humous is such a simple recipe, it contains five ingredients (more if you're feeling experimental) and is a good source of protein and fibre - so perfect for vegetarians and vegans.

You will need:

• 400g tin chickpeas (or 200g dried chickpeas, soaked in water overnight and then cooked for about 30 mins on the hob)
• 1-2 tbsp tahini
• 1-2 cloves of garlic, minced
• 1 tbsp extra virgin olive oil
• Juice from a quarter to half of a fresh lemon
• Salt and pepper to season
• Optional: roasted red pepper, jalapeno, sundried tomato, sweet chilli jam, sesami seeds, pine nuts, (smoked) paprika 
• A stick blender or food processor for blitzing

1. Add chickpeas and minced garlic

Method

Drain the chickpeas (but retain the water in a cup, and keep back a few whole chickpeas for serving, if desired).

Place in a bowl (if using a stick blender) or in a food processor with the minced garlic, tahini and olive oil. Squeeze in the lemon juice. I tend to add a clove of minced garlic at a time (depending on taste). I also hold off from adding all the tahini and lemon juice at once - it's easier to add more later, but you can't take away!

Blitz the mixture with the stick blender or in a food processor until it's a thick, lumpy paste. Don't remove all of the texture. [Note: if making a red pepper or jalapeno humous, add a skinless, chopped red pepper or a chopped jalapeno at this stage and blend with the chickpeas]

2. Add tahini, lemon juice and oil

Check the texture and if too stiff, add a little of the chickpea water (a teaspoon at a time) and the additional lemon juice/tahini if desired). Season with salt and pepper and blend a little further, until it reaches your desired consistency. [Note: if using, add some paprika at this stage].

3. Season and drizzle in some chickpea water

Serve in a bowl, drizzled with a little olive oil. You may also wish to add a few chickpeas, a sprinkling of sesami seeds, or some salt and pepper or paprika to serve.  On occasion, I also add a dollop of sweet chilli jam on top.

The humous can be eaten straight away, or will keep in the fridge for 2-3 days.