HUMMUS AND HUMMUS BI TAHINA
 COBY
INGREDIENTS

250g chick peas, soaked* See note
salt
freshly ground black pepper
2 (generous) teaspoons cumin
2 large cloves of garlic, crushed
1/4 cup lemon juice
1 pinch of chilli powder or cayenne
1/4 cup olive oil
*Note: If you want to turn this into *Hummus bi Tahina* replace half the chick peas with 150ml tahina to the puree instead. This is what I do all the time these days:)
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INTRODUCTION

Chick pea dips, what's not to love? Use this recipe as your starting point, but remember it really is best to taste and adjust to your preference. Tinned chick peas can be used in place of the dried. I would suggest two drained cans for this recipe.
METHOD

1.Cook chick peas until soft and add salt toward the end of cooking time. Cool a little in the cooking water. Reserve cooking water. Pop the cloves of garlic into a food processor and give them a whiz. Transfer the chick peas to the food processor and season with cumin and chilli powder. Process gradually adding the oil and lemon juice until it is to your taste. Add cooking water to make a soft puree. Spoon into a shallow serving bowl and drizzle with more oil.



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