Prep & Assembly Time: 30 mins
Type: Side, Dip, Sandwich filler
Tools: Sharp knife, chopping board, cheese grater, food processor, spatula, resealable container
Notes: This recipe contains: B-Vitamins, Vitamins C & E, carbohydrates, protein, fibre, calcium, iron, manganese, magnesium, phosphorus, potassium, zinc and per serving is low in added sugars, salt and saturated fats!
We think that homemade houmous is ridiculously cheap to make and its taste triumphs most store bought brands!
This recipe is extremely adaptable and easy to execute. Experiment with the flavours; add chillies, cooked beet root, roasted bell peppers, pesto, carrot, or various spices instead of sun-dried tomato.
Some other good things to note include:
- Tahini paste can be pricey, but the recipe doesn’t require a lot; you might find it cheaper in some ethnic shops and it lasts up to 3 months from opening!
- Use some fresh/soaked sun-dried tomatoes instead of the puree or anything else you’d prefer to flavour it with.
- Fresh is best! Try using a dried variety of chickpeas; soak overnight, drain and cook before using in the recipe.
- Make and utilise your own tahini paste; its just toasted sesame seeds and olive oil.
- If you have the time, make an extremely smooth houmous with skinless chickpeas!
Happy cooking everyone! 🙂
8g Garlic Clove
30ml Lemon juice (juice of one lemon)
Lemon zest (of ½ a lemon)
400g Tin Chickpeas (or about 210g dried and cooked)
30ml Olive Oil (+ 5ml extra for garnishing)
60g Sun-dried Tomato Puree
60ml Tahini paste
2g Sweet Paprika
8g Sesame Seeds
1. Peel the garlic. Wash the lemon, grate some zest and then juice it. If applicable, drain and wash the chickpeas.
2. With a food processor running, drop the garlic into it. Process until it has been finely diced. Scrape all of the garlic to the bottom with a rubber spatula. Add the lemon juice and zest, chickpeas, oil, puree and tahini. Blend until creamy. Add the water. Blend until combined. Taste and season it with some salt. If a thinner houmous is preferred, just add more water.
3. Transfer the houmous into a resealable container. Garnish with some oil (if desired), paprika and the sesame seeds.
4. Serve it with some warmed pita, crackers, crudités, as a sandwich spread with some vegetables or in your favourite falafel wrap!
Tip: Refrigerate any leftovers; consume within 3-5 days.