There’s no denying that this is mainly a baking blog. In the past month and a bit I’ve whipped up cakes, brownies, and cookies – all with delicious results.

Today I’ve got something a little different. A couple years ago, I was vegetarian for a long time. Why I started eating meat again is another story, but hummus was a staple of my diet. Hummus is a Middle Eastern spread made from chickpeas, tahini (sesame seed butter), garlic, lemon juice, olive oil and some salt and pepper thrown in there for good measure. Tonight, we were looking for a quick, tasty, and healthy appetiser so we opted for this classic. Usually I just toss in the chickpeas etc and give a quick blitz in the food processor – no measuring required. Today, though, I’ve put some approximate measurements, but feel free to play around. You may think it needs more garlic, or it isn’t lemony enough for your taste.

That’s the beauty of hummus: it’s healthy, fast, and versatile.

As a little aside, whilst we were sitting outside enjoying the mild weather in front of the fire, my dog treed a raccoon. Here’s a snapshot that the little guy. :)

Easy Hummus:
Makes about 2 cups

1 19 fl oz can of chick peas, drained and rinsed
1 tbsp tahini
2 ½ tbsp lemon juice
2 tbsp olive oil
½ cup water
pinch of salt
pinch of pepper

Combine all of the ingredients and puree until smooth in a food processor. Add the water slowly to make sure it doesn’t get too soupy.

Serve with fresh veggies or chips/crisps for a snack, or for a light lunch with pita bread and veggies.