Houmous, Hummus, Hooknows?

Ahh, the simplicity. The humble chickpea. What a hero.

May 13 2017 has been honoured with being international Houmous (hummus?) day. I don’t think I could name a single person I know who doesn’t enjoy the wonders of this Middle Eastern delight. In a pitta, on a salad, out of the pot with a carrot stick, how do you have yours? With BBQ season looming, or perhaps already in full swing for some of you braver folk, this is the perfect accompaniment for your crudites, Kettle chips, and halloumi burgers.

The great thing about this dip, is that it’s so simple to make and you can use pretty much any variation you want.  As chickpeas are so cheap to buy, it’s a huge money saver to make yourself and gives you bragging rights. It’s naturally vegan & gluten free so it’s guaranteed to suit everyone and chickpeas are high in protein and fibre, low in fat and contain a huge amount of essential vitamins and nutrients, so dig in!

Here’s a selection of my favourite recipes;

Classic Houmous

  • 1 400g tin of chickpeas, drained, liquid reserved!
  • 2 tsp tahini (optional)
  • 2 garlic cloves, crushed
  • 1 tsp crushed sea salt
  • 4 tbsp quality extra virgin olive oil (plus extra for drizzling)
  • Juice of half a lemon

Rinse the chickpeas and put in to a food processor. Add the tahini, crushed garlic, salt, lemon juice and 4 tablespoons of the chickpea liquid. Blend in the food processor and slowly pour in the oil. Blend until smooth and creamy, add more or less oil depending on how coarse/smooth you like the texture. Store in a container with drizzle of oil over the top.

Beetroot Houmous

  • 1 pack of cooked beetroot (200-250g)
  • 2 400g tins of chickpeas, drained
  • Juice of 2 lemons
  • 2 garlic cloves

Rinse the chickpeas, roughly cut the beetroot in to smaller chunks. Place all the ingredients in to a food processor and blend until thick and creamy. Really nice served with natural yoghurt and cumin seeds!

Red Pepper Houmous

  • 2 roasted red peppers – either home roasted or from a jar
  • 1 tin of chickpeas, drained
  • 1 garlic clove
  • 2 tablespoons of olive oil
  • Juice of half a lemon
  • teaspoon of sea salt
  • pinch of chilli powder (optional)

Risne the chickpeas and place in a food processor with the garlic and salt. Blend until smooth. Add the peppers, lemon juice and chilli powder (if using). Blend again and pour in the olive oil until smooth and creamy.

Spiced Red Onion Houmous

  • 1 400g tin of chickpeas, drained
  • 1 red onion
  • 2 tablespoons of olive oil
  • Juice of half a lemon
  • 1 teaspoon tahini (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • half teaspoon of fennel seeds
  • 2 teaspoons of chopped fresh coriander

Finely slice the red onion and soften slowly in a pan over a gentle heat with a little of the oil until translucent and caramelised. Set aside. Toast the seeds in a pan over a low heat until lightly coloured, then grind to a powder (alternatively you can use pre ground spices to save time). Place everything and all the remaining ingredients in a food processor and blend until smooth.


Happy Blending!

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