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Veg and houmous: chickpeasy and delicious. First, rustle up a speedy basic houmous: Tip your chickpeas (including liquid from the tin) and bay leaf (if using) into a saucepan. Simmer for a few mins, just till warmed through. Drain. Remove bay leaf.
In a food processor, blender or in a large pestle and mortar, blitz the warm chickpeas with lemon juice and a good grating of zest, garlic, tahini, olive oil and a good pinch of salt and pepper till nice and smooth. Taste. Adjust seasoning as needed, and trickle in more oil or juice as needed to get a smooth consistency.
Now it's time to get veggie...