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Houmous variations recipe

Houmous variations recipe

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See method

Ingredients

  • 1 x 400g can chickpeas, drained
  • 2-4tbsp tahini (sesame seed paste)
  • 2 garlic cloves, roughly chopped
  • 1 tsp ground cumin
  • juice of 1-2 lemons
  • extra virgin olive oil
  • salt
  • pepper
  • paprika
  • pitta breads

Parsley houmous

  • add 1 bunch flat leaf parsley

Roasted pepper houmous

  • add 100g roasted red peppers from a jar

Coriander houmous

  • add 1 bunch coriander leaves

Feta houmous

  • add about 100g feta
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    1330kj
    320kcal     16%

  • Fat

    24g 35%

  • Saturates

    6g 31%

  • Sugars

    1g 1%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 15.5g Protein 12.4g Fibre 4.3g

Method

  1. Place the chickpeas in a food processor with 2 tbsp tahini, garlic, cumin and the juice of 1 lemon.
  2. Blitz to a smooth paste.
  3. You may want more lemon juice, more tahini and/or more salt. Add and blitz again to mix. Serve in a shallow bowl, sprinkled with paprika and drizzled with more oil and warm pitta breads for scooping.

Variations:

Parsley houmous: Add 1 bunch flat leaf parsley

Roasted pepper houmous: Add 100g roasted red peppers from a jar

Coriander houmous: Add 1 bunch coriander leaves

Feta houmous: Add about 100g feta

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