Houmous variations recipe

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  • Serves 4
  • 15 mins to prepare
  • 320 calories / serving
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  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. Drizzle in olive oil to loosen the consistency to a spreadable paste, then season and taste.
  4. 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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  • Ingredients

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

  • add 1 bunch flat leaf parsley
  • Roasted pepper hummus

  • add 100g roasted red peppers from a jar
  • Coriander hummus

  • add 1 bunch coriander leaves
  • Feta hummus

  • add about 100g feta
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  • Energy 1328kj 320kcal 16%
  • Fat 24.2g 35%
  • Saturates 6.1g 31%
  • Sugars 1.1g 1%
  • Salt 1.5g 25%

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

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