Ultimate instant houmous

Make your best ever homemade houmous with chef Helen Graham’s easy recipe and expert tips. This instant houmous is creamy, silky and ready in minutes.

“The key to great houmous at home depends on three factors,” says Helen. “First quality of chickpeas – sure, you can use tinned, but the ones in jars, which are a little more expensive, will yield softer, creamier results. If yours are a little firm, drain them and simmer in a pan of fresh water and a little baking soda for 20 minutes.

Second, the quality of your tahini is crucial. Supermarket brands tend to look as though they’ve split, with the oil sitting on the top. I’d recommend buying from a Middle Eastern grocer’s if at all possible, or go for a more premium brand such as Al Nakhil or Belazu.

Third, you need a powerful blender. The stronger your blender, the creamier and silkier the results!”

Helen takes inspiration from the food of the Middle East, Eastern Europe and North Africa. After working at London restaurants such as The Palomar and working with Yotam Ottolenghi, she rose to fame as chef of Middle Eastern vegetarian restaurant Bubala. Follow Helen on Instagram.