How to make hummous – it's so much better than shop bought
I'm always making this when people pop round unexpectedly for drinks because I keep pitta bread in the freezer, and everything else keeps forever.
There is a world of difference between home-made hummous and the bland factory produced splodge. Give it a go and you will see what I mean.
If you throw a bit of jamon on a plate and some olives you quickly have a mezze going on, so go ahead and impress your friends.
You need a tin of chickpeas (drained), 2 garlic cloves, salt and pepper, 1-2 tablespoons of tahini (depending how strong it is) 60ml veg oil, 30ml water.
In theory, you put all of the ingredients in a blender, and blend till smooth.
However, the thing to bear in mind is that you do not want the blender to run for too long or it produces heat and stiffens the hummous. If it's too thick, add more oil, if it's too oily add more water.
Once the consistency is right, plate up and decorate with nigella seeds and olive oil or a sprinkle of paprika. Or even some toasted pine nuts.
Nigella seeds - do you know what they are?