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Recipe by olive magazine

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1. Whizz the chickpeas to a dryish paste in a food processor. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing.
2. Stir in the spring onions and tomatoes and season well. Dust with paprika and serve with pitta bread.

Per serving

250 kcalories, protein 3.3g, carbohydrate 8g, fat 23 g, saturated fat 3.1g, fibre 2g, salt 0.24 g

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• woody1

  27 March 2008

  woody1 rated this recipe

  

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• Katiekoo

  28 April 2008

  Katiekoo commented on this recipe

  Shouldn't of made this, I am common.

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• RooBee

  18 June 2008

  RooBee commented on this recipe

  I must be common too - and wish I hadn't made it - especially not double quantity without at least trying it first! Whooops!

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• iainandlou

  06 August 2008

  iainandlou commented on this recipe

  We love houmous even my 2 small kiddies but this didn't go down well at all.

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• dr dahl

  07 August 2008

  dr dahl commented on this recipe

  The essential missing ingredient in this recipe is tahini-sesame seed paste- without it there is no houmous just mashed chick peas. Add 2 tablespoons of tahini and some crushed garlic..even posher!

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Ingredients

• 400g tin chickpeas , rinsed and drained
• olive oil
• 1 lemon , juiced
• 2 spring onions , finely chopped
• 2 tomatoes , chopped
• paprika to sprinkle
• pitta bread to serve

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 10 minutes

Ingredients

• 400g tin chickpeas , rinsed and drained
• olive oil
• 1 lemon , juiced
• 2 spring onions , finely chopped
• 2 tomatoes , chopped
• paprika to sprinkle
• pitta bread to serve

Per serving

250 kcalories, protein 3.3g, carbohydrate 8g, fat 23 g, saturated fat 3.1g, fibre 2g, salt 0.24 g

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