Hummus

It's just so much nicer homemade and cheap to make. Even cheaper and tastier if you can be arsed to soak and boil dried chickpeas. Any leftover chickpeas can be chucked into magic gug, soup or simply double the hummus quantities.

Half a tin of chickpeas (or about half a mug of dried ones, washed then soaked over night and boiled for about an hour until you can easily squish)- either way, keep a bit of the liquid.

Juice of 1-2 lemons

1-2 garlic cloves

2 tablespoons of tahina

About 2 tablespoons of olive oil

You can either make this by hand or in a blender or processor. If you are using a processor then whizz everything up, adding a little of the liquid and tasting until it's to your liking. Add one of the garlic cloves and one of the lemons to start then add the rest if you think it needs it.

If you are making it by hand then grate the garlic and then mash everything together, again tasting until it's right.

VARIATIONS- 

You can add a pinch of cumin, chilli or ground coriander to add a bit of spice.  

Try making this but with red kidney beans or other pulses.

Using dried pulses- it works out super cheap but you need to really check the soaking and boiling instructions as undercooked pulses to bad stuff to your belly. Tinned work fine but, especially with chickpeas, it's worth making the effort with dried.