Houmous salad dip recipe

  • Serves 4
  • 20mins to prepare
  • 225 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
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. 

Text
ingredients
Email recipe details
Print recipe
  • 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
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • 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

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.