Horseradish houmous

Horseradish houmous
  • Serves icon Serves 6
  • Time icon Hands-on time 10 min

Adding freshly grated horseradish and chipotle paste gives this classic Middle Eastern-style dish a spicy kick.

Have you tried pea and broad bean houmous yet?

Nutrition: per serving

Calories
174kcals
Fat
12.5g (1.6g saturated)
Protein
6g
Carbohydrates
44.2g (0.8g sugars)
Fibre
4g
Salt
0.9g
Calories
174kcals
Fat
12.5g (1.6g saturated)
Protein
6g
Carbohydrates
44.2g (0.8g sugars)
Fibre
4g
Salt
0.9g

Ingredients

  • 250g cooked chickpeas (or a 400g can chickpeas, drained and rinsed)
  • 4 tbsp tahini paste
  • 2 crushed garlic cloves
  • a tiny dab of chipotle chilli paste (or a pinch of chipotle chilli powder)
  • 3 tbsp lemon juice
  • 2 tbsp finely grated fresh horseradish
  • 1 tsp fine sea salt
  • 5 tbsp ice-cold water
  • A good drizzle of extra-virgin olive oil
  • ½ tsp za’atar (Middle Eastern spice mix, from large supermarkets)
  • A few toasted pine nuts

Method

  1. Put the chickpeas, tahini paste, crushed garlic cloves, chipotle chilli paste (or powder), lemon juice, finely grated fresh horseradish and fine sea salt in a food processor, then whizz to a smooth paste.
  2. With the machine still running, slowly drizzle in the ice-cold water, then 2 tbsp extra-virgin olive oil and blend until extra smooth. Scoop the houmous into a bowl, swirl the top with a fork, drizzle with more olive oil, then sprinkle with the za’atar and a few toasted pine nuts. Serve with toasted pitta bread and crudités.

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