Homemade hummus
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- Preparation and cooking time
- Prep:
- Easy
- Makes 250ml
It's easy to make your own hummus (or houmous). Whip up a batch of this delicious chickpea dip in just 10 minutes
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 221 | |
| fat | 15g | |
| saturates | 2g | |
| carbs | 14g | |
| sugars | 1g | |
| fibre | 4g | |
| protein | 8g | |
| low in | salt | 0g |
Ingredients
- 400g can chickpeas , washed and drained
- juice ½ lemon
- 1 garlic clove
- 2 tbsp olive oil
- 2 tbsp tahini paste
Method
- STEP 1
Whizz together the chickpeas, garlic, tahini paste, olive oil and lemon juice 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.
RECIPE TIPS
SPICY CHICKEN PITTAS
Spread houmous evenly over 2 pitta breads. Top with shredded meat from 1 cooked chicken breast, 1 sliced tomato, 1 sliced, pickled jalapeno chilli and crumble over a little goat's cheese. Cook under a hot grill until the cheese is lightly browned and sprinkle with some rocket leaves, if you like, to serve.
Goes well with
Recipe from Good Food magazine, May 2006
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