Classic Houmous

I recently read an article which said that Britain has now become the houmous captial of Europe. It seems we can’t get enough of this traditional Middle Eastern dip as we purchase more houmous per year than any other European nation. It’s great with tortilla chips, pitta breads, salads or just a spoon! If you agree but are short on time, my fuss-free Classic Houmous is perfect.

If you like it garlicky, add an extra clove.

As a rough guide, this recipe serves 2.

  • 400g chick peas
  • 100ml water
  • 1 clove of garlic
  • 2 tbsp. lemon juice
  • 2 tbsp. smoked rapeseed oil
  • 1 tbsp. dark tahini
  • Salt and white pepper to taste

Drain and rinse the chick peas thoroughly using a colander then add to a food processor along with the garlic. There’s no need to chop the garlic, just peel it.
Process for 30 seconds then add the dark tahini.
Process for 30 seconds whilst pouring in the water, lemon juice and smoked rapeseed oil. Season to taste then process for a further 30 seconds.

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