Hummus is a delicious starter or snack and for those of us lazy ones, ready-made versions of this dip can be found in supermarkets. They come in little plastic tubs.

The one I like to buy is the Mediterranean brand which also comes in variations too such as jalapeno hummus. It is not only seriously good but also inexpensive... I always have it in the house!

However, if you have a bee in your bonnet and would like to try making hummus yourself, here is my own, shortened Lebanese version.

Ingredients

  • 1 and 1/2 cups of chickpeas, soaked overnight in water (or two tins of chickpeas, well drained and rinsed under cold water). If using dry chickpeas they need to be boiled in salted water for about an hour until soft, then drained.

  • 3 cloves of garlic, peeled and finely crushed with one teaspoon of salt.

  • 3/4 cup tahini sauce (which you can buy at most supermarkets and health stores).

  • 1/2 cup fresh lemon juice.

  • 1 table spoon extra virgin olive oil.

  • 1/2 teaspoon (or more if you like a bit of a bite) of Paprika.

    • Method

    Put all the ingredients in a blender and blitz until it has a thick creamy consistency

    Hint: You might need to add a little extra water and salt to it if the mixture is not creamy enough.