I have tried to make a good houmous many times over the years and not been able to recreate the wonderful “hummus bi tahini” that turned up regularly at parties and as a first course in restaurants in Egypt back in the late 1980s. This recipe pretty well hits the spot!

• 400g jar of chickpeas
• 4 tsp tahini
• 3 garlic cloves, crushed
• 1 tsp sea salt
• 6 tbsp really good olive oil
• 4 tbsp freshly squeezed lemon juice

1. Drain the chick peas and rinse well
2. Put everything into a food processor, or a container big enough to use the blending stick and wiz it all together until smooth.

Thats it !