Homemade houmous with pitta chips

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• Emma

  12 November 2007

  Emma rated and commented on this recipe

  

  I am only rating the houmous here, but I can thoroughly recommend it... it is the most simple thing to make and tastes wonderful! Fresh houmous in a matter of minutes!

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• Wendy

  01 March 2008

  Wendy rated and commented on this recipe

  

  This recipe is fab! After trying many many houmous recipes over the years this is the best. I think it's the addition of the cumin taht does it. Tried the crisp pitta chips once, which were good, but usually just serve with veggie dippers or sometimes home baked potato wedges. Sublime food.

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• Borders

  28 May 2008

  Borders commented on this recipe

  Sorry - I hate houmous but I absolutely love the pitta crisps. Have made ones wih chilli powder today. Don't know how they'll turn out, but they smell great.

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• clare1510

  07 June 2008

  clare1510 rated and commented on this recipe

  

  Tried this recipe and was amazing. Second time I added the addition of carmelised onions cooked in some balsamic and it was delicious. Added a sweetness to it. Much better than the shop bought version I am used to. Will be making again.

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• lynnefoster

  02 August 2008

  lynnefoster rated and commented on this recipe

  

  excellent result and easy to make. Next time I would only use half the water to begin with as it was runnier than I would have liked. Tasted great though.

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• pepperpot

  26 August 2008

  pepperpot rated and commented on this recipe

  

  Really easy, really tasty, made it with wholemeal pitta chips for when friends were round, they all loved it!

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• maartje

  08 September 2008

  maartje rated and commented on this recipe

  

  I didn't make the crisps but will be trying those too. The houmous is great, I added a little bit of sesameoil and some sesameseeds for a bit of crunch. I would only like the houmous to be a bit more creamy so if anybody has any suggestions for that I'll be happy to hear it.

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• Jo

  14 September 2008

  Jo rated and commented on this recipe

  

  Only made the houmous and not sure what I did wrong as I really disliked it and I LOVE houmous. Any I have made before I have always used tahini and I think I may have to go back to the old recipe. This was bland and really disappointing.

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• Yummy-yummy

  20 September 2008

  Yummy-yummy rated and commented on this recipe

  

  Have to agree with the last comment. I also found it bland. I'm yet to find a recipe that tastes as creamy as shop bought one's I'm used to.

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• DDalziel

  13 November 2008

  DDalziel commented on this recipe

  where's the tahini? everybody knows a proper houmous would have Tahini,freshly squeezed lemon,salt&pepper,garlic and parsley. Your dip looks a bit "lumpy" and dry and I bet it feels a bit "coarse" on your teeth. Add a drop of tahini to it while it's blizting and you'll get a smoother,creamier paste with a richer flavour Finish this dip by adding paprika to some oil and top it with the red oil,chopped parsley and so,e whole ,warm peas you left behind before blizting the rest. Personally- I don't like cumin and onion in this,but I know some people like them,so you can't really argue with that!

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• geoffers1

  12 February 2009

  geoffers1 rated and commented on this recipe

  

  I didn't put use as much olive oil as the recipe, left out the lemon juice and added sweet chilli dipping sauce to taste. Make sure you blitz it really well, fab!

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• Cowsey

  30 April 2009

  Cowsey commented on this recipe

  I too missed the tahini, so added 1/2 tsp sesame oil, a dollop of creme fraiche, and seasoned with sea salt and freshly ground black pepper. Very happy with the result.

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• Dawn

  09 May 2009

  Dawn rated and commented on this recipe

  

  A good houmous recipe when I made it up to 3 garlic cloves and added 2 tbsps of tahini. Used a big lemon so it was very light on the palate.

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• Baltar

  26 July 2009

  Baltar rated and commented on this recipe

  

  Hoummous is a middle-eastern & eastern mediterranean dish containing basic ingredients: chickpeas, olive oil, tahini, garlic, and lemon juice. each region/country adds its own touch, like: added chilli powder, cumin powder, yoghurt, cooked onions, etc. But the basic ingredients are always the same. This recipe here is not hoummous because it does not contain the basic ingredients that make it houmous! No Tahini = No Hoummous!!! You can call it Mashed Chickpea & Garlic Dip, or whetever else, but please don't call it hoummous - it's misleading.

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• yummie

  03 September 2009

  yummie commented on this recipe

  oh dear, some ppl do nit-pick, whatever theycall it I think it's delicious, with or without tahini, and I've tried both,mmmmmmmm :))

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• prinny

  28 September 2009

  prinny commented on this recipe

  tahini? what is this and where do you buy it?

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• LostProperty

  09 October 2009

  LostProperty rated and commented on this recipe

  

  I tried this tonight, although I did put in tahini and added some more lemon. Think it could do with a bit more garlic next time. Overall pretty good though :)

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• lucid

  22 October 2009

  lucid commented on this recipe

  i find allowing the houmous to sit for a while (in a covered container in the fridge overnight) really helps to merge and deepen the flavours. i'd definitely add tahini to this, but to be honest I think you can adapt the basic recipe quite wildly (just don't call it houmous i guess). As I eat a hell of a lot of the stuff, over the years I've made lots of variations - things like using various different types of beans with the chickpeas, adding a bit of pumpkin seed or sesame oil, throwing in heaps of fresh flat leaf parsley, or rocket, or a fresh red pepper, sundried tomatoes, etc etc. the lemon juice is very important to bring out the flavours, but I think you can get by with very little oil and it's still delicious.

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• Katharine

  10 November 2009

  Katharine rated and commented on this recipe

  

  Call it what you will. I am unable to get hold of either tahini or shop bought hoummous over here in Austria, so was thrilled to find a recipe with ingredients I could find so I could blitz up a batch myself. Thanks to the other users also, some lovely sounding suggestions to vary on the basic recipe which I will be trying!

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• CarolM

  02 August 2010

  CarolM rated and commented on this recipe

  

  Thought this was a really good recipe. Not to thick and gloopy like some. Tasted fresh. Didn't need to us any more water other than the 3 tablespoons. Won't be buying it again, will definately make it. The Pitta chips were lovely

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Ingredients

• 3 pitta breads
• 5 tbsp olive oil
• 400g can chickpeas , rinsed and drained
• ½ tsp ground cumin
• 1 garlic clove , crushed
• juice 1 lemon

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Difficulty and servings

Serves 6-8 as a snack

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 3 pitta breads
• 5 tbsp olive oil
• 400g can chickpeas , rinsed and drained
• ½ tsp ground cumin
• 1 garlic clove , crushed
• juice 1 lemon

Per serving

227 kcalories, protein 7g, carbohydrate 28g, fat 11 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.64 g

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