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<!DOCTYPE html>
<html lang="en-us">
<head>
<meta charset="utf-8">
<meta name="viewport" content="width=device-width">
<title>Quick hummus recipe</title>
</head>
<body>
<h1>Quick hummus recipe</h1>
<p>
This recipe makes quick, tasty hummus, with no messing. It has been adapted from a number of different recipes that I have read over the years.
Hummus is a delicious thick paste used heavily in Greek and Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta breads.
</p>
<h2>Ingredients</h2>
<ul>
<li>1 can (400g) of chick peas (garbanzo beans)</li>
<li>175g of tahini</li>
<li>6 sundried tomatoes</li>
<li>Half a red pepper</li>
<li>A pinch of cayenne pepper</li>
<li>1 clove of garlic</li>
<li>A dash of olive oil</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Remove the skin from the garlic, and chop coarsely</li>
<li>Remove all the seeds and stalk from the pepper, and chop coarsely</li>
<li>Add all the ingredients into a food processor</li>
<li>Process all the ingredients into a paste.</li>
<p>If you want a coarse "chunky" hummus, process it for a short time</p>
<p>If you want a smooth hummus, process it for a longer time</p>
<p>For a different flavour, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or spinach and feta cheese. Experiment and see what works for you.</p>
</ol>
<h2>Storage</h2>
<p>
Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've made it. If it starts to become fizzy, you should definitely discard it.
</p>
<p>
Hummus is suitable for freezing; you should thaw it and use it within a couple of months.
</p>
</body>
</html>