Hummus

It's amazing how easy it is to make this - and it tastes better than the usual store-bought hummus.

I would suggest using a food processor, as I nearly gave my blender a heart attack. It can be quite thick and gluey.

I cooked dried chick peas using the quick-soak method (page 411) - boiling for 3 minutes then soaking for 2 hours, then I put the chick peas in a slow cooker (with more water) for about 4 hours.

I wasn't terribly impressed with this. It came out chalky and dry, almost bitter. This is such a common recipe that there surely must be better versions out there.