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A TRIO OF HOUMOUS

Updated: Feb 6


MAKES 500ML OF EACH | PREPARATION TIME: 10 MINUTES EACH

Homemade houmous is easier than you think, especially if you use tinned chickpeas. You can play about with different flavours like roasted aubergines or beetroot, but here are three classics in our family.


INGREDIENTS

Plain Houmous

400g tinned chickpeas

2 cloves of garlic

1 lemon, juiced

2 heaped tsp tahini

Lemon and Coriander Houmous

400g tinned chickpeas

2 cloves of garlic

1 lemon, zested and juiced

2 heaped tsp tahini

60g fresh coriander

Sweet Chilli Houmous

400g tinned chickpeas

1 lemon, juiced

2 heaped tsp tahini

2 tbsp sweet chilli sauce

Pinch of chilli flakes (optional, if you like it hot) METHOD Drain the chickpeas and throw them into a food processor. Grate or crush in the garlic if using, then add the lemon juice (and zest, for lemon and coriander houmous) and tahini.

Turn on the food processor and drizzle in the olive or chilli oil as everything blends. You may end up using more than 6 tablespoons but who’s counting?!

Lastly, add the extras depending on what type of houmous you are making (fresh coriander, sweet chilli sauce and chilli flakes, if using) then taste to check the seasoning.

Chill before serving.

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