gluten free, dairy free, vegan, nut free

An excellent houmous recipe from my good friend Gina….

400g tin chickpeas

2tblspns lemon juice

crushed garlic (as much or as little as you like!)

2tblspns light tahini

2tblspns olive oil

salt & pepper to taste

Liquidize the chickpeas with 4tblaspns of liquid from the tin.  Add remaining ingredients and liquidize until smooth, adding more water if necessary.

Houmous will keep for 2-3 days in the refridgerator.  Enjoy with oatcakes, crispbreads, celery and carrot sticks, mashed avocado…..