Houmous without sesame seeds

1 red pepper
400g can chick peas, drained
1 large clove of garlic
1T lemon juice
1/2 t each ground cumin, ground coriander and chilli powder
A little sea salt and black pepper
1-2 T natural yogurt

1. Cook the red pepper under a hot grill, turning frequently, until the skin turns black. Place in a polythene bag. When cold, peel off the skin and deseed.

2. Place all the ingredients in a food processor and blend to a rough purée. Season to taste and turn into a bowl. Cover and chill for at least 1 hour to give the flavours a chance to develop.

I made houmous this morning!

I tried one of the recipes this morning and was so proud of myself. It turned out great but it was a little runny. No wonder! I mixed up cans and cups on the Silver Palate cookbook recipe. So, instead of 4 cups, I used 2. It was good nonetheless, with a slightly stronger taste of tahini than usual. I will try it again in a week or so once I've gone through all the houmus that this recipe make!

The big question is whether or not this is cheaper. Mine made 28 fluid oz of houmous but I have yet to go through and do a costing. However, I can say that it didn't take long to make - between 10 and 12 minutes.