Hummus

This is quite a cool, wet, lemony version of the classic middle-Eastern side. Goes absolutely fucking amazingly well with tomato for some reason - I've been known to demolish the better part of a loaf of bread with just a smear of butter, gobs of this hummus, sliced tomato and ground black pepper. It's good.

(No prep photos as the dish is just a simple blend of everything)

An alternative recipe can be found at Cucumber Rounds with Hummus & Yogurt.

Ingredients

• 1 cup cooked / canned chickpeas
• 3 cloves of finely crushed garlic
• 1/4 tsp salt
• 4 tbs olive oil
• 1-2 tbs chopped fresh mint
• 1/2 cup acidophilus yogurt (optional)
• 1/2 tsp paprika
• juice of one lemon
• 1 tsp tahini (sesame paste - optional)
• 1/2 small onion very finely diced and lightly fried (optional)

Preparation

Basically throw it all into a food processor and blend until you get a nice consistency. I like it slightly off smooth, so it still has some texture. Recommend you reserve some of each ingredient as you'll probably want to adjust slightly after the first blend to get a taste & consistency you like. When I first did this I had too much yoghurt & tahini.

Chill before serving. I doubt you could freeze this but it keeps for a decently long time in the fridge.

Clumsily garnished with a dash of olive oil and some paprika in classy faux-tupperware ready to cool in the fridge. Oil + pap actually make the perfect garnish if you're presenting hummus nicely.