By Tonia Buxton
This is the most basic houmous recipe, but I’ve also added some variations that I love. I’m very lazy so I make it all in the food processor.
Drain the chickpeas, reserving some of the brine, and rinse under cold running water. Transfer to a large bowl.
Process the chickpeas in a food processor or hand blender for a fine texture. Alternatively, mash by hand for a coarser dip.
In a separate bowl, mix the tahini, lemon juice, chickpea water and garlic together to a runny consistency. Mix into the chickpeas with the turm