I love houmous, I think I could eat it until it came out of my ears! This houmous recipe is quick and easy to make and is super versatile. It can be made with different beans or you can add spices to change the flavour.
I have to confess I don’t tend to make houmous very often, I usually buy it, I’m not organised enough to remember to make it in advance! It is a great snack to have in the fridge for all the family. My little girl loves it so when I need a quick snack for her I grab it out of the fridge and give it to her with some breadsticks. I aim is to get more organised and make houmous more often as the shop bought brands are quite high in salt.
I’ve played around a lot with houmous recipes to try and get a consistency and taste that I like. I have found the best way to get a smooth consistency is to add a splash of water, especially as personally I prefer it not to be too oily. I’ve recently experimented with cooking the garlic first so that it isn’t as bitter as raw garlic and this works really well.
The garlic can be roasted in the oven but if the oven isn’t on then I find the easiest way to do it is in a pan. Leave the garlic cloves whole and crush them with the skin on. Place them in a frying pan with a splash of olive oil and toss them regularly until they are soft. Remove the skin and then add to the food processor.
Most of my clients don’t have tahini in their homes and if they do it often goes off before they have had a chance to use it. Therefore this version of houmous uses toasted sesame oil instead.
- 1 x 400g tin of chickpeas
- 2 gloves of garlic
- Juice of 1 lemon
- 2-3 tbsp olive oil
- 1 tbsp toasted sesame oil (or 1 tbsp of tahini)
- 1 small handful of parsley
- splash of water
- Roast the garlic in a little olive oil, either in the oven or in a pan (as above)
- Add all the ingredients to a blender and blitz until well combined
- Add more water if the consistency isn’t smooth enough for your liking
If you’ve enjoyed this recipe then why not check out more of my healthy snack ideas