Chickpea dip with a cheeky kick.


  • One can of chickpeas, drained
  • 3 tablespoons of olive oil
  • 4 tablespoons of lemon juice
  • 4 tablespoons of tahini
  • 2 cloves of garlic
  • large pinch of salt
  • small pinch of cumin
  • 2 tablespoons of water
  • 2 tablespoons of Sriracha

Add all the ingredients (apart from the Sriracha) to a food processor and blend until smooth. If it seems too thick, add a little more water or olive oil.  Add the sriracha gradually, according to how spicy you like your houmous. Blend it in, then serve with pitta bread.