Tascha’s Hummus
Chickpeas (or butter beans)
Tahini (a teaspoon per tin of chickpeas)
Lots of lemon (juice of a few lemons per tin of chickpeas)
1/2 teaspoon salt per tin
Splash black pepper
Big slurp olive oil
Plenty garlic (2 cloves per tin or more if you like it)
Water to create correct consistency (a little at a time)
Blitz everything together
If you buy chick peas dried, soak them for 12 – 24 hours, and then cook them.
