Hummus recipes tend to use Tahini, but this simple alternative works just as well. Serve with breadsticks, toast or flatbreads.

Cooking Time: No cooking, just blending.

Ingredients

• 1 tin of 200g chickpeas, drained
• 2 tablespoons of lemon juice
• 40mls of olive oil
• 1 teaspoon of curry powder or cumin
• 1 clove of garlic or ½ teaspoon garlic powder
• Pinch of salt

Method

Blend everything together in a food processor. Add more water if you like a thinner dip.

If you do not have a processor mash everything with a potato masher. It may be a chunkier texture this way.