BBC Good Food

22 October 2009

Tested

"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."

22 October 2009

Tested

"absolutely delicious to eat. added something like 2tbs of breadcrumbs after first (crumbly) attempt, made all the difference. "

22 October 2009

Tested

"quick to make and delicious!"

22 October 2009

Member

"extremely quick and hassle free to make, turned out good - not exactly a show piece but great if you want a quick cake with only staples in the house (and you don't feel like making a crumble or a pie). added two chopped bananas along with the apples, worked well, I'm sure walnuts would be great too. thanks for sharing the recipe!"