recipes

Lemon & Garlic Houmous

Jennie Hutton

Is it houmous or hummus? Who cares - it's delicious! 

Ingredients:

1 x can of chickpeas

60mls fresh lemon juice

60mls tahini

30mls olive oil

1 x clove of garlic, minced

1/2 tsp ground cumin

Himalayan sea salt

Black pepper

30 - 45mls water

Method:

Add lemon juice and tahini to food processor and blend for one minute. Scrap mixture down the sides and blend for another thirty secs. The mixture should look whipped and lighter in colour.

Drain the chickpeas and rinse well. Remove any loose skins. Add half the chickpeas to the food processor and blitz for one minute.

Scrap down the sides again and add the other half of chickpeas. Blitz for two minutes.

Add olive oil, garlic, ground cumin and one tablespoon of water. Blitz for thirty seconds and check consistency. If the mix is slightly lumpy, add another tablespoon of water. The final result should be smooth and creamy. Season with sea salt and pepper to taste. 

 

 

 

 

 


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