Homemade Houmous

I batch cook a lot. Houmous is no exception! Here's my recipe for a big heap load of delicious houmous.

Of course, nothing is stopping you jazzing it up with some extra spices, mixing in a bit of ras el hanout paste, topping with some caramelised onions, or pretty much anything you like.

Ingredients:

• 800g tinned chickpeas, drained (straight from the tin or boil first for smoother houmous)

• 3 large garlic cloves

• ½ cup lemon juice

• ½ cup tahini

• ½ tsp paprika

• 1 tsp ground cumin

• ½ tsp salt

• 4 Tbls olive oil

• 4 Tbls water

Method:

• Stick it all in a blender and blitz it 'til smooth.

• Top with your favourite herbs and spices.

• If not eaten right away, keep in an airtight container in the fridge. Good for a few days.

To serve:

Slice up any stale bread into dunkable pieces, coat with some olive oil, salt and pepper, then bake until crisp.

Houmous is also great with pitta chips, grilled chicken wraps, with falafel, kebabs... so many options.