Yes, you can buy humous ready made and it’s not expensive and it’s not nasty. But I prefer home made. It’s different. I think it’s better. See what you think.
About the ingredients:
You can make this with dried chickpeas, which involves soaking overnight and then cooking for a few minutes with a heaped teaspoon of bicarb, then adding water and boiling for about twenty minutes. But it turns out that tinned chickpeas might be better for humous. They’re softer and give a creamier consistency.
- A tin of chickpeas
- Juice of a small lemon
- A good dessertspoon of tahini
- A couple of cloves of garlic, crushed
- A good glug of olive oil
- Smoked paprika/Cayenne pepper/Chilli flakes