Moroccan-style houmous
This recipe uses water rather than oil to make healthy houmous even lighter
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 mins
Vegetarian, Low-fat
- Heat ½ tbsp oil in a large non-stick frying pan and fry the onion for 8-10 minutes until softened and browned. Add the garlic and cumin and cook for a minute.
- Scoop out 2 tbsp of the onion mixture and put into a bowl then return the pan to the heat. Add the ground coriander and cook for 2 minutes more. Add 2 tbsp chickpeas to the bowl with the reserved onion and put the rest in a food processor.
- Add the onions from the pan to the food processor, pour over 100ml water and blitz until as smooth as possible. Season well, add lemon juice and blitz again. Spoon into a serving dish. Toss the reserved chickpeas and onion with the tomato. Spoon on top of the houmous.
PER SERVING
84 kcalories, protein 36g, carbohydrate 9.5g, fat 3.8 g, saturated fat 0.4g, fibre 2.3g, salt 0.24 g
Recipe from olive magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1561633/
http://www.bbcgoodfood.com/recipes/1561633/
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Ingredients
- olive oil
- 1 ½ medium onions , finely sliced
- 2 garlic cloves , crushed
- 2 tsp ground cumin
- ½ tsp ground coriander
- 410g tin chickpeas , drained and rinsed
- 1-2 tsp lemon juice
- ½ tomato , roughly chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 mins
Vegetarian, Low-fat
Ingredients
- olive oil
- 1 ½ medium onions , finely sliced
- 2 garlic cloves , crushed
- 2 tsp ground cumin
- ½ tsp ground coriander
- 410g tin chickpeas , drained and rinsed
- 1-2 tsp lemon juice
- ½ tomato , roughly chopped
PER SERVING
84 kcalories, protein 36g, carbohydrate 9.5g, fat 3.8 g, saturated fat 0.4g, fibre 2.3g, salt 0.24 g
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01 February 2012
Mugglewump rated and commented on this recipe
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