I H E A RT HOUMOUS

In Tel Aviv, I learnt how to make the ultimate houmous – rich and creamy, served in a bowl for one as a meal with different toppings and a spoon to tuck in. It’s so easy to nail: soft-boiled chickpeas, blended until smooth with a splash of the chickpea boiling water, garlic, lemon juice, thick tahini and salt. No oil – that goes on later. Experiment with toppings, from herbs to pickles and even poached eggs.