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Houmous and herbs on toast

Name: Houmous and herbs on toast
Yield: Serves 4
Cuisine: Greek recipes
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

Easy
May 2018

Easy
May 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

Make your own houmous in a matter of minutes and use it to top toasted sourdough, for a quick and easy lunch.

Or, take your dip one step further with our avocado-flavoured houmous.

Dairy-free recipes

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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.