Houmous

By Scott Marley

INGREDIENTS • 200g chick peas • 25ml lemon juice • 50ml olive oil • 1 tbsp salt • water • 1 tsp cumin seeds • 1 ½ tsp tahini paste • salt & pepper METHOD Place the chick peas in a 1-litre bowl or container and fill with water. Soak overnight Toast the cumin seeds in a frying pan until brown and set aside to cool. Place chick peas and salt in saucepan and cover with water. Cook over a high heat covering with water as necessary. Once tender, strain chick peas. In a blender, blend chick peas and water (to cover) to create a paste. Add lemon juice, olive oil, tahini paste, cumin seeds and blend. Season with salt and pepper and add water to thin out.

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