Basic houmous, adapted from Jamie Oliver’s.
400g cooked chickpeas
4 tsp tahini (I substituted with 3 tsp peanut butter and 1 tsp sesame oil)
2 garlic cloves, crushed (I used only one–I’ve used two before, it was too overpowering, I think)
1 tsp sea salt
6 tbsp olive oil
3 1/2 tbsp lemon juice
Put all the ingredients together, blitz, store in a jar and keep in the refrigerator.
I prepared my own chickpeas by soaking them overnight, then giving them a rapid boil for 15 minutes, after which I left them in the slow cooker overnight.
For the tahini substitute–I probably could go as far as 2 tsp sesame oil if I want a stronger sesame taste, but not more than that. I substituted with sesame oil alone before (no peanut butter), and ‘have found it overpowering.
I learned this time by not putting coarse salt–I thought I’d break my food processor last time!