Healthy homemade houmous

Healthy homemade houmous

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins No cook

Skill level

Easy

Servings

Makes 4 snack portions

A smooth blended chickpea dip with tahini and garlic that's versatile and good for you - a great snack or lunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
135
protein
7.5g
carbs
12.4g
fat
5.1g
saturates
0.7g
fibre
2.6g
sugar
1.3g
salt
0.5g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth. Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl, stir in a squeeze of lemon juice and season to taste.

Recipe from bbcgoodfood.com, January 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mrsknowitall's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was so easy and tastes lovely. But as much as I love garlic, I found a whole clove was too much. Will try it with half a clove next time

katerigg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really yummy! I bought the tahini and then realized I didn't have greek yogurt when I got home. Substituted 1 Tbsp of light cream cheese instead. Super recipe! Had never used tahini in anything before - seems very similar to peanut butter. I will substitute PB next time I run out of tahini. Never need to buy over-priced store made humous again! Yey!

fayfumbs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So easy and the best tasting I've made. Omitted the tahini and added a squirt of sweet chilli sauce. No need to add any extra liquid.

katiet93's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice and easy, barely needs any added liquid. Definitely needs something to add flavour, like sweet chilli sauce or roasted red pepers

cardifffoodie's picture

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!

juneau's picture

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.

chefdannyboy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

chefdannyboy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

ceecee76's picture

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

1003790's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jgales-2008's picture

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!

veggiesara's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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)

richard12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

6brackenwood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

ginahill's picture

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

burndust's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

trevormacdonald's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 !

ellahavell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

splodgemeister's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips