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Horseradish houmous

Name: Horseradish houmous
Yield: Serves 6
Cuisine: Greek recipes
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

Published: 23 Sep 16
Updated: 18 Mar 24

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?

Easy
August 2016

Test kitchen approved

Serves 6
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?

Vegetarian recipes

Nutrition: per serving

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

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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

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Method

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.
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.