burnt toast

It is time my friends. Time for what you may ask. I will turn my head and stare whistfully into the distance, and in a husky voice I will answer: It is time… for some dip. The original, the fabulous, the guilt-free-because-it-contains-chickpeas-and-tahini-and-that-stuff’s-supposed-to-be-good-for-you dip. Yes. Hummus. “Oh hummus!” you scoff. “I can go and buy a big tub of that at the supermarket! You surely don’t want to make it now, do you?!” Well, yeah?! Is there anything easier than making hummus? I think not. So stop being lazy and chuck that half-eaten tub of beige Super Organic, Gluten Free and Taste Free plust 20% Extra sludge and hop in the kitchen for approximately ½ a minute.

Hummus

1 can chickpeas, with 1/3 of the liquid reserved

1 big garlic clove, halved

2 Tbsp tahini

½ lemon, juice

2-3 Tbsp olive oil

¾ tsp ground cumin

a splash of soy sauce (umami that stuff up)

salt and pepper

ground paprika, more ground cumin and sesame seeds (optional)

Now. Take above mentioned ingredients (minus the optional ones), and place them in a blender, or in a jug, and wack out your hand held blender. Blend until desired consistency and or flavour is reached. You know, add more lemon juice if you like it zingy, more salt if you’re like me. Transfer to a bowl and add decorative dustings of paprika, cumin and sesame seeds, or, if you’re too impatient, grab a bag of tortilla chips and demolish.