Master the basics
For a classic houmous drain and rinse a 400g tin of chickpeas and put in a food processor. Add 3 tsp tahini and a dash of cold water and blitz for 2-3 mins, until smooth. Add in 1 crushed garlic clove, 1 tsp salt, 3 tbsp extra virgin olive oil, the juice of ½ lemon, and a large pinch of paprika. Blitz again until the houmous is very smooth, adding more water if the mixture is too thick. Spoon into a bowl and serve with veg sticks or pitta breads, or cover and chill until ready to serve.