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
Ingredients
- 400g can chickpeas
- 100ml lemon juice
- 150ml olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 125g tahini
Tahini
ta-hee-neeAlso 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
Sumac
soo-makThis wine-coloured ground spice is one of the most useful but least known and most…
Method
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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