Back to Basics: Houmous
Fresh, tasty, wholesome houmous! A blend of chickpeas, garlic and a few extras.
Course:
dip, sides, Snack, spread, starter
Cuisine:
middle eastern
Keyword:
chickpeas, dips, houmous, hummus
Gather
- 1 x 400 g tin chickpeas (drained but keep the liquid)
- 1 lemon
- 1 heaped teaspoon tahini (or use 2 teaspoons sesame seeds blended)
- 1 small garlic clove (or 1/4 teaspoon garlic granules)
- Black pepper
- Salt to taste (I use pink Himalayan)
Prepare
-
Tip the chickpeas into the food processor and add 2 tablespoons of the reserved chickpea liquid.
-
Squeeze in the juice of half a lemon, tahini, garlic, black pepper and salt.
-
Blend until smooth (or leave chunky if you like) adding more of the reserved liquid if needed. Taste test. Adjust seasoning by adding more lemon or salt.
-
Enjoy!
Tips & Storage
- Drizzle with your favourite olive oil to serve (I used a Spanish tomato olive oil)
- Add some fresh chopped herbs - basil or coriander work well.
- Serve cold with crudités (sticks of carrots, cucumber, peppers, celery etc)
- Serve warm with fresh bread
- Spread on toast, fill a sandwich, pack a pitta
- Top a jacket potato
- Dollop it over your salad for added protein
- Store refrigerated and covered for up to 5 days
