Hummus

*200g Chickpeas (for raw version, soak and sprout chickpeas first, then use directly in recipe. For cooked version, either sprout chickpeas or merely soak overnight, then boil for approximately 1½ hours on a low heat). 3tbsp Tahini
*Juice of half a lemon
*2 cloves of garlic, chopped finely
*Herb salt to taste
*1tbsp olive oil (optional)
*Water to thin

Blend all the ingredients in a food processor, adjusting quantities as necessary until you reach the desired consistency and flavour. Serve alongside salad, use with freshly chopped vegetables as a dip, or wrap in lettuce leaves as a filling