Homemade Houmous with Watercress
- 2 (410g) cans chick peas
- 1 clove garlic, crushed
- 45ml/3 tbsp olive oil
- 15ml/1 tbsp tahini
- juice 1 lemon
- good pinch cayenne pepper
- 1 (85g) bag watercress
- wholemeal pitta bread to serve
Drain the chick peas, reserving 100ml/4floz of the liquid. Put half the chick peas and all the liquid in a food processor, add the garlic, olive oil, tahini, lemon juice, cayenne and plenty of salt and freshly ground black pepper. Whizz until the mixture becomes smooth.
Add the remaining chick peas and the watercress and whizz again on the pulse setting, until the mixture is still quite chunky. Serve stuffed in warm pitta bread or as a dip with crudites.