Basic Humus

 Making humus is actually so easy, I promise you once you made this you will find it very hard to buy humus from the store again.

My favourite way of eating humus is with celery sticks or on a toasted ciabata - it is as if humus was made to go with celery.  This can be made an kept in the fridge for up to a week in an airtight container.

What you need: 
1/4 cup Tahini paste
a tin (425 g) Chickpeas
1 tbs Lemon juice
1 clove of Garlic crushed
2 tbs olive oil
1 tsp Salt
1/2 tsp ground Cumin
1/4 tsp Paprika

Tahini (you can also buy it in a jar from the store)
1/2 cup sesame seeds (not hulled)
1 tbs oilve oil

Roast the sesame seeds on a medium heat in a saucepan on the stove top until seeds starts turning a golden colour.  Just be careful not to burn the seeds - it will take about 10 min to roast them. Allow for the seeds to cool down.
In a mortar and pestle add the seeds and the oil and work it until it is a smooth paste. If you would like it runnier you can add a bit of extra olive oil.

Humus
To start the humus put the Tahini paste and the lemon juice in a food processor and blend for about a minute.

Then add the Chickpease and blend until smooth.

Add the garlic, olive oil, salt, ground cumin and paprika and blend for about a minute after each addition.

Once you have a smooth texture your humus is done.

Put it in an airtight container if you would like to store it in the fridge until you need it.