A large number of dips sold at supermarkets, contain, Preservative 220 and Synthetic Antioxidant 320 or 312.  Preservative 220 is linked to behavioural and gastric problems and should be avoided by Asthmatics. . Synthetic Antioxidant 320 is a suspected carcinogen. So watch out for them. Or simply why not make your own.

I normally make up a large batch and separate them into small freezer proof containers. (250ml).  Store them in the freezer. And pull out the hommus from the freezer and let it defrost in the fridge a day before you intend on using it.

200g dried chickpeas (soaked overnight)
1 onion, halved
1 tablespoon of Tahini (sesame seed paste)
2 cloves of garlic
2-3 tablespoon extra virgin olive oil
2-3 tablespoon fresh lemon juice
1 teaspoon of salt
   

1. Soak the dried chickpeas overnight.

2. Rinse the chickpeas and add to large saucepan with a litre of water and onion and. Bring to boil,then simmer covered for 1 to 1 ½ hours or until soft. Be sure to check and add more water if necessary to the keep the chickpeas covered.

3. Drain, but keep the cooking liquid. Discard the onion.

4. Blend the garlic in a food processor and then add the hot chickpeas. Slowly add the cooking liquid so to produce a smooth but not too runny paste. Add the Tahini, Olive Oil, Lemon and Salt and Blend. 

You can store in small 250 ml container and store in the fridge for the week. The rest can be stored in the freezer in freezer proof containers.

If you find that your child does not like the strong garlic taste, reduce the garlic next time.

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