I first tasted this creamy pleasure about 20 years ago, when I was fed by one of my darling passionately vegan friends who soon after moved to the Gold Coast hinterland and became a biodynamic herb farmer.

It took me 25 years to actually make it for the first time, finally, just the other week. When I did I was very impressed at the low fat – I’d always thought homous was pretty heavy duty on that front. So here it is, just waiting to help you entertain your Christmas guests.

With all the soaking involved in my fresh chickpeas I thought I would make plenty so I trebled the quantities below.

Ingredients
1 cup cooked chick peas (good instructions on cooking from dried on the wimpy vegetarian Of course you can always use a can!
Juice of 1 lemon
2 tblsp orange juice
1 clove garlic crushed
2 tblsp tahini
A sprinkle or two of vecon to taste
chives

How to
Blend chick pea sprouts and mix in the other ingredients. Save some chopped chives to sprinkle on top. Serve with your fave cut up vegies or crackers.