SUPER-SCRUMPTIOUS HUMMOUS

This is my own recipe for hummous, which I am rather proud of. Still, I think hummous is a rather personal thing: different folk like different garlic-lemon ratios. Steve complains if it's over-lemony but likes lots of garlic; I don't like it when the garlic starts to burn your tongue.

We both agree on lots of tahini though (sesame seed paste, available from the supermarket). So start with chickpeas, stock and tahini and adjust the rest to your own peculiar liking.

Makes a big potful.

200g dried chickpeas (cooked for recommended time)- or approx one tin
1tbsp tahini
Juice of half a large lemon, or most of a small lemon
2 medium cloves garlic
3-4tbsp olive oil
Salt

First whiz the chickpeas, 1 clove garlic, lemon juice, oil and tahini with enough cooking water to obtain the right hummousy texture. Add the salt, and start tasting. Adjust garlic and lemon to taste.

This keeps in the fridge for ages.

Serve in a thick sandwich with:
Grated carrot and lettuce leaves
Coriander, grilled aubergine slices and mango chutney
Spring onions and pine nuts
Honey-roasted aubergine and toasted sesame seeds

Also good with jacket potatoes, as a dip for potato wedges or carrots, or thinned with lemon juice and drizzled on falafel.