Homemade Hummus

I know what you’re thinking – making your own hummus is the kind of extra hassle you only really go through to show off. But bear with me for a moment, because this recipe is not only spectacularly easy, but also, in my (admittedly biased) opinion, much nicer than the stuff you get from the supermarket. You need to leave plenty of time for this, but trust me, the actual effort involved is minimal.

1 400g can of chickpeas
Salt and black pepper
1 tsp Sesame oil
Olive oil
½ tsp of Very Lazy chilli
Lemon juice

Serves about 4 people, with nibbles, and keeps for a couple of days in the fridge.

Drain and rinse the chickpeas. Pop them in a little saucepan with plenty of water, bring it to the boil, and then turn it down to just above a simmer and leave for about one and half hours.

Once the chickpeas are nice and soft, drain them again and then break them up with a potato masher. Add a teaspoon of sesame oil and a good splash of olive oil, and mash again until you’ve got a nice consistency. Next, add a good sprinkling of cumin, salt and black pepper, the chilli, and lemon juice to taste. I think I’ve sung the praises of Very Lazy chilli before – it comes ready chopped in a little jar, so that you can keep it in the fridge and just use a bit whenever you need it, and it means you don’t have to mess around deseeding the chilli. Try it and see what you think, and adjust the flavourings to suit yourself. Serve it up with some carrot sticks if you’re feeling healthy, or some warm pitta bread or kettle chips - deliciously moreish.