- May 2009
- Serves 4-6 as a nibble
- Hands-on time 5 min, oven time 1 hour, plus overnight soaking
Homemade houmous beats shop-bought every time. With just a few ingredients, you can have a pot ready in no time.
- Dairy-free recipes
- Gluten-free recipes
- Vegetarian recipes
- 150g dried chickpeas
- Zest and juice 1 lemon
- 3 tbsp tahini
- 2 large garlic cloves, crushed
- 120-140ml olive oil
- Soak the chickpeas overnight in a bowl of water. Drain, then boil in a pan of fresh water for 45 minutes-1 hour until very tender. Drain and cool.
- Place in a food processor with the lemon zest and juice, tahini and garlic cloves. Blitz while gradually pouring in the olive oil. Season well with sea salt and serve with toast, or batons of carrot and cucumber.
Use good quality tinned chickpeas if you don’t have time to soak. Make sure you use equal quantities of the drained weight of the chickpeas.
Make up to two days in advance and bring to room temperature before serving.
Use a tiny bit of water to loosen if necessary.
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