Skye meets Moro via Hummus

This is a bastardisation of two recipes that was born out of the neccesity of a not quite full enough store cupboard combined with a bank holiday weekend.
One recipe was from Moro but called for more Tahini than I had, the other was from Skye Gyngell but required a spice mix, that to be quite frank, I couldn't be bothered to make.
So I made this combo and do you know what? It wasn't half bad.
I will now try a few amends and see how good we can make it.... Skye adds some Greek yoghurt as well as a spice mix to make a sort of dip rather than hummus.
The summer will give me plenty of chance to experiment
ps The bowl is a bit empty in the picture because it was the second time we had eaten it that weekend ... not because the recipe makes a stingy amount.

Serves 4

Ingredients
1 tin cooked chickpeas
2 cloves chopped garlic
one bunch of coriander (including roots)
one bunch of mint (leaves only)
juice of one lemon
1 tbsp of tahini paste
2fl oz olive oil
salt and pepper.

Drain the chickpeas and place them in a blender with the garlic. Chop the coriander and add it along with the mint. Pulse. Add the other ingredients and pulse again until it reaches the consistency you prefer.
Serve with flatbread .... or pitta ... or nice crunchy bread

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