- 400g can chickpeas, washed and drained
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 garlic clove
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp tahini paste
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.
Spicy chicken pittasSpread 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.