Healthy homemade houmous

Healthy homemade houmous

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(29 ratings)

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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

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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

Comments, questions and tips

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Comments

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pears47p's picture

Very easy to make. Had to add salt as it was a little bland, also added some cumin to give it a bit of a kick. Delicious

amazon queen's picture

Delicious, and so easy. I'll never buy this ready made again. Strange that omitting the usual olive oil seems to make no difference to the taste at all. Didn't need to add the chick pea liquid, but plenty of salt and a little black pepper. I'll try to adapt this will herbs and spices now.

snicka's picture
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Very nice.

Candlestick_kitty's picture

Made this hummus today and very very impressed. Super easy to do, and I've now read that you can freeze it so never need to buy shop bought hummus again!

I am loving all of the suggestions of things to add too. I had already planned a red pepper version and even an avocado hummus but will definitely refer back to some of the suggestions in these comments.

Interested to see people seeing you don't need the Tahini paste as I went and bought some for this and then realised I had nothing else to use it for, so perhaps in the future I'll try it with out.

We also felt that the garlic was perhaps a little strong so will try it with a little less next time.

Definitely worth washing the food processor out for and that from someone who doesn't take washing up lightly!!!!

sophiecook84's picture

Can anyone suggest an alternative for the Greek yoghurt to make this vegan friendly?
Thanks!

Janis1941's picture

Just leave the yoghurt out- it's fine without it. It does need more than just a squeeze of lemon though, and some salt. Good luck!

lexskii's picture

Good recipe because its low fat but really does not need the tahini or any extra chick pea water added at all! This made it way too sloppy! Also very bland, even with the garlic and lemon so definitely needs something added to it for a pop of flavour like cayenne pepper or paprika!

helers's picture
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Very bland, needs salt and more lemon juice and garlic. I also like to add some cumin but liked the addition of the yogurt.

ellyhorne's picture

and just to add - I did also add a bit of oil .... so that probably helped too.

ellyhorne's picture

Really like this recipe --- tried to make humous a couple of times before and was very disappointed in the result (it just wasn't like the sainsbury's one etc.) and this one was GREAT! Maybe it is the yoghurt - or I don't know but very happy to finally be able to make a humous I like :-)

Thanks

macthefork's picture

Lemon zest and a bit of cayenne pepper then serve with pitta and tiny bits of jalapeño
Def needs salt
Butter beans also work well and easier to process esp if from a tin

septimusfry's picture

OOps. Not read properly, you don't suggest any oil in your recipe. This has to be a first for me! It is not hummus, it may be derived from hummus, but this is a well-defined Middle-Eastern or Arabic foodstuff which ALWAYS includes oil.

I suggest if anyone wants a decent recipe, look no further than Delia Smith's excellent recipe and substitute Arachis or Peanut Oil.

pendleberry's picture

But the point is that it's a low fat, healthier version. Hence no oil.

tjm333's picture
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First time I've made this and it's very good, tasty hummus, wouldn't have thought of putting yogurt in but it really works, I'll definitely be making it again, and recommending it.

justcallmeh's picture

Really nice used olive oil instead of chickpea water, obviously not as low fat. Made my own tahini by crushing sesame seeds with olive oil in a pestle and morta till a paste. Tasted delicious.

kathy535's picture
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This was nice and easy, but lacked something - I wish I knew what! I added 2tsb cumin and some salt but it's still a bit bland. I will do it again, but will add paprika as well for extra spice.

dorothydoo's picture
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l use l tablespoon of yogurt instead of the chickpea water and without the tahini

kippersooty's picture
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love this recipe - delicious with homemade tortilla chips.

ducknbunny's picture
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I think that my poor rating may have something to do with the chef being my brother....having banged on about the merits of making houmous yourself I left him with the ingredients for this recipe and instructions to crack on. He put too much of the chickpea liquid in it and it looked and tasted like a disgusting sloppy mess. My partner and I saved the houmous in order for it to become edible but even so I'm not convinced by the recipe. I just blend tinned chickpeas, 1 garlic glove, olive oil and lemon juice to a thick consistency when I make houmous and it is always first rate - I can't see how the addition of chickpea liquid or yogurt is going to help the recipe.

mrsknowitall's picture
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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

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