Paired perfectly with a cranberry cocktail ...
... and my hunky, frypan-wielding husband.
We ate the finished product straight out of the pan, dipped in the creamy hommus.
In the bowl of a food processor, put some chopped chilli, two cloves of garlic, 2 tbsp water, 2 tbsp tahini, 3 tbsp olive oil - and pulse until well blended. Add a drained tin of chickpeas and a few big pinches of fresh chopped parsley and blend again until smooth and creamy. Add juice of one lemon and salt to taste. Serve with pitta bread.