Quick houmous

Quick houmous

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(3 ratings)

Prep: 10 mins Cook: 2 mins


Serves 6

John Torode's simple houmous can be blitzed and ready for dipping in 12 minutes. It's vegan, gluten free and essential to any meze or veggie feast

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal416
  • fat38g
  • saturates5g
  • carbs8g
  • sugars1g
  • fibre4g
  • protein8g
  • salt0.1g
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  • 400g can chickpeas
  • 100ml lemon juice
  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 125g tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 ½ tsp ground coriander
  • 5 cardamom pods
  • toasted pine nuts
  • sumac



    This wine-coloured ground spice is one of the most useful but least known and most…


  1. Drain a 400g can chickpeas, keeping the water. Gently warm the chickpeas in a microwave, then tip into a food processor with 100ml lemon juice, 150ml olive oil, 125g tahini, 11/2 tsp ground coriander and the crushed seeds from 5 cardamom pods. Blend until smooth; add a splash of chickpea water if it's looking a little dry. Check the seasoning and add more oil and lemon juice to taste. Serve sprinkled with toasted pine nuts and sumac.

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Comments, questions and tips

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23rd Jun, 2017
Delicious! It didn't need any extra liquid and I only added about 80ml of lemon juice. The cardamom is a lovely addition. I will make this again for sure. This is for a barbecue feast this evening and I think will be lovely with the lamb kebabs I am making with a Greek salad, tzatziki and pitta. But I will make it again for lunches and snacks during the week.
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