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Oh, isn’t this houm-er-ous Houmous is underrated. We know because we checked: it has less than 600 fans on facebook to Jedward’s 16,000. Now, we can’t stop you from gawping at the spiky mentals on your tellybox, but we can provide you with a thrifty dollop of the good stuff to gorge on while you do so. Thus restoring Jedward/ houmous equilibrium. We got a bit carried away with ours, adding lime and sugar to give it a subtle sweetness, and a bit of cumin to give it depth. 1 tin of cooked white chickpeas (brown works well too, just don’t be alarmed when it appears off-colour) 2 teaspoons of Tahini sesame paste (this can be £2+, but it keeps well and can make several batches) 1 teaspoon of natural Greek yoghurt 1 clove of garlic 1 lemon or lime, or a half of each 1/4 tsp cumin Salt and pepper 1/2 tsp sugar 1 tbsp of (extra virgin if possible) olive oil Paprika and more olive oil to garnish Drain the chickpeas and peel the garlic Blend together. This should come together in a paste, thicker than your final houmous will be. If you don’t have a food processor, dice the garlic as fine as you can and mash up your chickpeas with a fork or potato masher Add the remaining ingredients in no particular order and blend again Sprinkle with paprika and drizzle with olive oil to serve Wash, rinse, and repeat The sums: TOTAL: £1.50 for around 400g Compared to: Sainsbury’s houmous £1.01 for 200g (in the larder) Tip: Reserve some of the liquid from the chickpea tin – if you need to thin your houmous later, this’ll be nicer than using water. Additions: Shower with toasted pine nuts or un-crushed chickpeas for texture. Mix in finely chopped red pepper for colour, chilli powder or harissa for heat, or caramelised onions if you like it sweet. - http://www.thriftygobbler.com/99/

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