1 x tin cooked chick peas (about 200 g)
1/3 cup Tahini (sesame paste)
1 x juice of 3 lemons
100 ml olive oil
Crushed garlic (optional)
Ground chilli pepper
* Skin the chick peas. Mash them fine (I use a hand blender). Add tahini, salt, crushed garlic (optional), pepper, olive oil and lemon juice. If hummus is too thick, add more lemon juice.
* Note: If dried chick peas are used, they need to be soaked overnight, then cooked next day at least for an hour, before using.