Quick hummus recipe

This recipe makes quick, tasty hummus, with no messing. It has been adapted from a number of different recipes that I have read over the years.

Hummus is a delicious thick paste used heavily in Greek and Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta breads.

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Ingredients

• 1 can (400g) of chick peas (garbanzo beans)
• 175g of tahini
• 6 sundried tomatoes
• Half a red pepper
• A pinch of cayenne pepper
• 1 clove of garlic
• A dash of olive oil

Instructions

1. Pela el ajo y picarlo en trozos gruesos.
2. Retira las semillas y el tallo del pimiento, y cortarlo en trozos gruesos.
3. Mete todos los alimentos en un procesador de alimentos.
4. Procesa todos los ingredientes hasta conseguir una pasta.
   • Si deseas un hummus "grueso", procésalo corto tiempo.
   • Pica durante más tiempo si se desea obtener un hummus "suave".

For a different flavour, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or spinach and feta cheese. Experiment and see what works for you.

Storage

Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've made it. If it starts to become fizzy, you should definitely discard it.

Hummus is suitable for freezing; you should thaw it and use it within a couple of months.

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