Quick houmous
- Portion size: Serves 4-6 as a nibble
- Hands-on time 5 min, oven time 1 hour, plus overnight soaking
- Difficulty: easy
Homemade houmous beats shop-bought every time. With just a few ingredients, you can have a pot ready in no time.
Check out more of our houmous recipes
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Ingredients
- 150g dried chickpeas
- Zest and juice 1 lemon
- 3 tbsp tahini
- 2 large garlic cloves, crushed
- 120-140ml olive oil
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Method
- 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.
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