Healthy homemade houmous

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• maggy

  07 February 2012

  maggy rated and commented on this recipe

  

  I make this regularly, but without the tahini paste. Also works as a great base for experiments with coriander leaves/powdered cumin/chilli/lime. Whatever! It's healthy and delicious!

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• Sherree

  02 March 2012

  Sherree rated and commented on this recipe

  

  Lovely, light houmous..I didnt used tahini paste but was still really nice!

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• splodgemeister

  07 March 2012

  splodgemeister rated and commented on this recipe

  

  Delicious. I did use the tahini paste but don't think I'll bother next time (or will use a lot less) as I think it gave a bitter after taste. I also added some fresh corriander before giving it a final whizz, which was extra yummy. When it's this easy and tasty I don't think I'll get shop-bought houmous ever again.

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• Ella Havell

  14 March 2012

  Ella Havell commented on this recipe

  This is delicious, I used dried chick peas and soaked all night then cooked as per instructions then instead of tahini I made my own which is 3 parts seseme seeds to 1 part olive oil then blended together, very easy then added lime to the whole mixture instead of the lemon

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• Ella Havell

  14 March 2012

  Ella Havell rated this recipe

  

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• No_Direction

  24 March 2012

  No_Direction rated this recipe

  

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• TrevorMacdonald

  27 March 2012

  TrevorMacdonald rated and commented on this recipe

  

  So much better than shop bought - worth washing the food processor for! I add roasted red pepper too as I don't like the taste on it's own. Love it !

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• burndust

  29 March 2012

  burndust rated and commented on this recipe

  

  just made this added corriander and paprika, doesnt need the tahini or the garlic tbh, also halved the recipe, only needs about 3 tsp of the chickpea liquid tbh

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• GinaHill

  02 April 2012

  GinaHill commented on this recipe

  Does anyone know if this can be frozen/still tastes good after freezing?

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• Marian

  19 April 2012

  Marian rated and commented on this recipe

  

  Delicious but be careful if the tin of chickpeas has a lot of liquid. It makes it too sloppy.

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• Lynard

  20 April 2012

  Lynard rated and commented on this recipe

  

  Left out the lemon juice, added, good pinch of salt and lots of freshly ground black pepper, tried it without the tahini but I think it really needs it. Very nice.

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• VeggieSara

  21 April 2012

  VeggieSara rated and commented on this recipe

  

  Lovely hummus, I added 1/2 tsp of cumin and didn't feel like it needed the tahini at all. I would recommend making your own chickpeas from scratch as follows; Put 200g uncooked chickpeas in a bowl and cover with twice the volume of cold water. Stir in 1 tsp of bicarbonate of soda and leave to soak for 24 hours.Drain the chickpeas, rinse well and put in a large pan. Cover with cold water and add 1/2 tsp bicarb. Bring to the boil, then turn down the heat and simmer gently until they're tender (1-2 hours. Add more hot water if they seem to be boiling dry) Leave them to cool in the water, and then drain well, reserving the cooking liquid. It might seem like a lot of effort, but home cooked chickpeas are much softer than tinned ones, so your hummus will be very buttery and smooth. I have frozen this recipe with success, and so now make a huge batch, and then freeze in individual portions (just remember to take out a portion to defrost the night before you need it)

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• jane

  26 April 2012

  jane commented on this recipe

  WOW, tired many recipes and this is the best by far! Deleting all my other houmous recipes and keeping this one. Added a little squeeze of marmite and was perfect!

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• Sam Fitz

  22 June 2012

  Sam Fitz rated and commented on this recipe

  

  This makes a really great houmous! So easy & tasty without the tahini.

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• ceecee76

  25 July 2012

  ceecee76 commented on this recipe

  Anyone know how long this would keep? I am the only one who would eat it and as I'm on a diet would love to be able to keep eating my fave dip

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• Dannyboy

  03 August 2012

  Dannyboy rated and commented on this recipe

  

  Will make this all the time now ,rather than buying. Really needed the tahini otherwise just would not have the correct taste ( and this ex Chef knows ) . Nice with coriander in there too.

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• Dannyboy

  03 August 2012

  Dannyboy commented on this recipe

  @Ceecee76 . It will keep fine for a max of 4 days.

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• Buetterfahrt

  08 August 2012

  Buetterfahrt commented on this recipe

  Good- but I recommend George Colambaris' http://gourmettraveller.com.au/george-calombaris-alexandrian-falafels-with-hummus.htm

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• audal

  18 August 2012

  audal commented on this recipe

  Agree leave out tahini, but add any flavourings you like, also try with tinned butter beans, a little more liquid needed. Definitely needs the lemon juice or lime for a change.

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• Andrew Owen

  04 September 2012

  Andrew Owen commented on this recipe

  So east and lovely, I am a bit of a spice freak so added a deseeded scotch bonnet chilli, which gives it a little heat. Serve it with grilled Halloumi cheese fingers- just great!

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Ingredients

• 1 x 400g can chickpea , don't drain
• 1 tbsp tahini paste
• 1 fat garlic clove , chopped
• 3 tbsp 0% fat Greek yogurt
• good squeeze lemon juice

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Difficulty and servings

MAKES 4 snack portions

Preparation and cooking times

Prep 5 mins

Vegetarian

Ingredients

• 1 x 400g can chickpea , don't drain
• 1 tbsp tahini paste
• 1 fat garlic clove , chopped
• 3 tbsp 0% fat Greek yogurt
• good squeeze lemon juice

PER SERVING

135 kcalories, protein 7.5g, carbohydrate 12.4g, fat 5.1 g, saturated fat 0.7g, fibre 2.6g, sugar 1.3g, salt 0.5 g

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