Quick hummus recipe

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.

Ingredients

• 1 can (400g) of chick peas (garbanzo beans)
• 175g of tahini
• 6 sundried tomatoes
• Half a red pepper
• A pinch of cayenne pepper
• 1 clove of garlic
• A dash of olive oil

Instructions

Remove the skin from the garlic, and chop coarsely
Remove all the seeds and stalk from the pepper, and
chop coarsely
Add all the ingredients into a paste
If you want a coarse "chunky" hummus, process it for
a short time
If you want smooth hummus, process it for a longer time
For a different flavor, 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.

Storage

Refrigerate the finished hummus in a sealed container.
You should be able to use it for about a week after you've
madeit. If it starts to become fizzy, you should definitely
discard it.
Hummus is suitable for freezing; you should thaw it
and use it within a couple of months.