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…..