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Recipe by Good Food

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1. Whizz everything together in a blender until smooth - loosen with a little water if you like. If you don't have a blender, mash smooth with a fork or masher. Will keep in fridge for up to 5 days.

Per serving

221 kcalories, protein 8g, carbohydrate 14g, fat 15 g, saturated fat 2g, fibre 4g, salt 0 g

Latest comments and suggestions

• Pauline

  05 January 2008

  Pauline commented on this recipe

  I love Houmous, I caramelized some red onions and mixed them in.

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• Pauline

  05 January 2008

  Pauline rated this recipe

  

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• RachelFarley

  22 June 2008

  RachelFarley rated and commented on this recipe

  

  Very nice, and very simple! Much cheaper than shop brought!

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• Yumm!

  01 July 2008

  Yumm! commented on this recipe

  A little too much Tahini in this version which greatly benefits from 1/2 a teaspoon of ground cumin (and maybe a little more garlic!).

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• Gem101

  22 July 2008

  Gem101 rated and commented on this recipe

  

  Great recipe, although I would use a little less tahini paste and a little more lemon and garlic.

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• pamphletboy

  16 November 2008

  pamphletboy commented on this recipe

  Not Good! Too simple

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• Amybelle

  01 January 2009

  Amybelle rated and commented on this recipe

  

  I didn't really like the texture, it didn't taste right to me and didn't look appetising. Not at all like my Grandmother used to make!

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• Pickled Pepper

  18 May 2009

  Pickled Pepper rated and commented on this recipe

  

  Really disappointed in this. I couldn't blend it properly in the blender because the blades kept getting clogged up. In the end I had to take it out of the blender and finish blending by hand. It tasted revolting and I really wish I hadn't bothered

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• Cararoofood

  28 July 2009

  Cararoofood rated and commented on this recipe

  

  Easy peasy and very tasty! I added an extra garlic clove and more lemon juice. Kids loved it.

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• June Trumper

  10 September 2009

  June Trumper commented on this recipe

  I agree with pickled pepper about not being able to blend it properly. I even added extra lemon juice and olive oil and it still did not work. Also did not taste that great, and I usually love Houmous. I now have three containers of very thick , not very tasty houmous in my freezer!

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• Panos

  28 September 2009

  Panos rated and commented on this recipe

  

  agreed with consensus that ratios are not right. In my version, I use juice from at least 1, sometimes 2 lemons per can of chick peas. And a lot more olive oil! I aim to have the ingredients just about covered with the olive oil/lemon juice. If I want it less fatty I replace some olive oil with water. I prefer to use toasted sesame seeds rather than tahini itself. I find that sesame seeds give more flavour, even though they are meant to be the same thing (has anyone else noticed?) Roughly 20g per tin of chick peas. I also sprinkle a small bunch of parsley/coriander, whatever I have available at the time.

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Ingredients

• 400g can chickpeas , washed and drained
• juice ½ lemon
• 1 garlic clove
• 2 tbsp olive oil
• 2 tbsp tahini paste

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Difficulty and servings

Makes 250ml

Preparation and cooking times

Prep 10 mins

Vegetarian, Super healthy

Ingredients

• 400g can chickpeas , washed and drained
• juice ½ lemon
• 1 garlic clove
• 2 tbsp olive oil
• 2 tbsp tahini paste

Per serving

221 kcalories, protein 8g, carbohydrate 14g, fat 15 g, saturated fat 2g, fibre 4g, salt 0 g

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