Houmous

• 200 g of dried chick peas (soaked, rinsed as packet directs)
• 600 ml of cold water
• 90 ml of tahini paste
• 4 cloves of crushed garlic
• 4 tbsp of lemon juice
• 4 tbsp of olive oil
• 250 ml of reserved cooking liquid

Put chickpeas and water in the bowl.

Cooking time: 20 min.

Drain. Blend chickpeas, other ingredients and enough reserved liquid until smooth.

Serve!