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Houmous and herbs on toast
- Published: 2 Sep 21
- Updated: 18 Mar 24
Make your own houmous in a matter of minutes and use it to top toasted sourdough, for a quick and easy lunch.
![Houmous and herbs on toast](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/herbs-and-houmous-on-toast-768x960.jpg)
Or, take your dip one step further with our avocado-flavoured houmous.
Ingredients
- 400g tin of chickpeas
- 50g tahini
- Juice of 1 lemon
- 1 garlic clove
- 50ml olive oil
- 50ml cold water
- 1 tsp olive oil, 1 tsp sumac
- 1 tsp pomegranate molasses
- Juice of ½ lemon
- ½ large pack each of fresh parsley, mint and dill
- 75g sliced radishes
- 100g deseeded, diced cucumber
- 4 sourdough toast slices
Method
- Whizz a the chickpeas, tahini paste, the lemon juice, garlic and olive oil in a food processor until smooth. Add 50ml cold water and whizz again. Season with salt.
- Whisk the olive oil, sumac, pomegranate molasses and the juice of ½ lemon, then toss with the parsley, mint and dill, sliced radishes and cucumber. Top each sourdough toast with the houmous, salad and more pomegranate molasses and sumac.
- Recipe from May 2018 Issue
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