Houmous salad dip recipe

  • Serves 4
  • 20mins to prepare
  • 225 calories / serving
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Tahini (h)

Drain and rinse the Bevelini chickpeas from the can and pour into blender.

Add in the Bevelini tahini, followed by the crushed garlic, olive oil and the lemon juice and blend on a high setting. Add water to correct the consistency and salt to taste.

To serve, drizzle Bevelini Kolymvari olive oil and a pinch of chopped parsley. 

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  • Ingredients

  • 400g chickpeas
  • 1½tbsp Bevelini tahini
  • 1tsp crushed garlic
  • 125ml (1/2 cup) Bevelini Kolymvari extra-virgin olive oil
  • 100ml Bevelini lemon juice
  • 100ml water
  • salt to taste
  • pinch of parsley, to serve
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  • Energy 935kj 225kcal 11%
  • Fat 18.5g 26%
  • Saturates 2.6g 13%
  • Sugars 0.5g 1%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 10g Protein 5.4g Fibre 3.2g


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