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    <title>Quick Hummus Recipe</title>
    <meta name=”author” content="Jadyn Calhoun">
    <meta name="description" content="If you want a quick, yummy, and customizable hummus recipe, look no further! I've perfected this recipe over months and now I want to share it with you!">
    <link rel="stylesheet" href="style.css">
    <link rel="shortcut icon" href="hummus pexels.jpeg" type="image/x-icon">
    <meta property="og: image" content="hummus pexels.jpeg">
    <meta property="og: description" content="If you want a quick, yummy, and customizable hummus recipe, look no further! I've perfected this recipe over months and now I want to share it with you!">
    <meta property="og: title" content="Quick Tasty Hummus">

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    <h1>Quick Tasty Hummus</h1>
    <h3>
    This recipe makes quick, tasty hummus, with no messing. It has been adapted from a number of different recipes that I have read over the years.

    Hummus is a delicious thick paste used heavily in Greek and Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta breads.
    </h3>
    <h4>Ingredients</h4>
    <ul>
        <li>1 can (400g) of chick peas (garbanzo beans)</li>
        <li>175g of tahini</li>
        <li> 6 sundried tomatoes</li>
        <li>Half a red pepper</li>
        <li>A pinch of cayenne peppe</li>
        <li>1 clove of garlic</li>
        <li>A dash of olive oil</li>
    </ul>
    <h4>Instructions</h4>
    <ol>
        <li> Remove the skin from the garlic, and chop coarsely</li>
        <li>Remove all the seeds and stalk from the pepper, and chop coarsely</li>
        <li> Add all the ingredients into a food processor</li>
        <li>Process all the ingredients into a paste</li>
        <li>If you want a coarse "chunky" hummus, process it for a short time</li>
        <li>If you want a smooth hummus, process it for a longer time</li>
    </ol>
    <h4>Extra Note</h4>
    <p>For a different flavour, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint, or spinach and feta cheese. Experiment and see what works for you.</p>
    <h4>Storage</h4>
    <p>
    Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've made it. If it starts to become fizzy, you should definitely discard it.

    Hummus is suitable for freezing; you should thaw it and use it within a couple of months.
    </p>
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