Houmous recipe

By Charlie Clapp

  1. Serves 4-6 as a dip
  2. Rating

Homemade houmous is much better than shop bought and extremely quick and easy to make. Try adding different flavours like pesto or roasted peppers.

tried and tested


  1. 1 400g tin of chickpeas
  2. 1 clove of garlic
  3. 1½ tbsp tahini paste (available in most supermarkets)
  4. The juice ?of ½ lemon
  5. 1 tbsp hot water
  6. sweet paprika
  7. 150ml olive oil plus extra for drizzling on top


  1. Pulse a drained tin of chickpeas in ?a food processor, together with 1 fat garlic clove, 1½ tbsp tahini paste and the juice ?of ½ lemon. Stream in 150ml olive oil ?and 1 tbsp hot water, then pulse again ?until you have a smooth paste. Season ?to taste with salt, pepper and more lemon juice, then spoon into a serving bowl. ?Sprinkle with a pinch of sweet smoked paprika and drizzle with olive oil. Serve ?with toasted pitta breads.

Nutritional info

PER SERVING (BASED ON 6) 255kcals, ?23.7g fat (3.3g saturated), 3.8g protein, ?6.6g carbs (0.3g sugars), 0.2g salt, ?2.7g fibre


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