Hummus

The key to a light hummus is... water.

Ingredients

400g tin of chickpeas, drained

60 g tahini
60 ml water
30 ml olive oil

juice of 1 lemon
1 clove of garlic, finely chopped
1/4 teaspoon salt

Method

Combine all of the ingredients in a food processor and blend very thoroughly for a couple of minutes.

You can use this basic recipe for any bean-based dip; swap out the chickpeas for another pulse (butter beans, broad beans, kidney beans); replace the tahini with peanut-butter, cashew nuts or walnuts; throw in some other spices (cumin, coriander); heat it up with some chilli sauce; swap the lemon for a lime.