I love the good-for-you taste of hummus. This Middle Eastern spread has really caught on in Australia, even if most of us have issues with how it is spelt. Remember yoghurt? We had trouble deciding how to spell that too.

Healthy as it is meant to be, when I read the labels of commercially prepared hummus, so often I find that the fat content is really high. This wouldn’t be a problem except I find it so incredibly more-ish that I want to feel free to eat LOTS if I want to. Without a guilty conscience.

The way I get around this is to make my own. The only fat comes from tahini, which is a sesame seed paste anyway, and a natural source of calcium. It is available in most supermarkets now, and if not there, in a deli.

Hummus is so simple to make – almost quicker than writing it on the shopping list and walking across the store to put it in your trolley.

HUMMUS

Cook some dried chick peas if you have the time, but canned ones are quicker and just as good. If cooking them yourself, do not add salt until the chick peas are cooked as they will toughen.

2 cans chick peas (garbanzos), drained, liquid reserved
1 tablespoon tahini
1-2 cloves garlic, roughly chopped
juice of 1 lemon

Place the drained chick peas into a food processor bowl with a little of the reserved liquid. Whiz to break down a little. Add tahini and garlic and whiz until becoming creamy. Carefully pour in lemon juice and add a little extra liquid as needed to make the hummus consistency desired and whiz until very smooth. Makes about 2 cups.

Use as a dip or sandwich spread. Stir in some chopped chilli for a change or add parsley with the lemon juice if desired.