Home-made Houmous

Home-Made Houmous- it's quick and easy to make your own houmous and this recipe can be adapted to suit your own taste. Great for buffets, parties and lunches.

Home-made houmous with crudite and text
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There's something about houmous... (or hummus if you're anywhere except the UK!) that really makes me feel like summer has arrived. The first time I ate some, I was totally wowed by the taste. It probably seems strange now, but houmous wasn't readily available in the 80s when I was growing up. It started to appear in the early 90s and now has entire sections of the "dips" section in the supermarket devoted to it. 

My first experience of houmous was of the plain kind with carrot sticks- gorgeous. Now, I hardly know what to choose from lemon and coriander, roasted red pepper, piri piri and so many others for my houmous fix!

At university, I had a house-mate who made her own houmous and swore by it for warding off colds and minor illnesses. I don't know if there's any truth to that, but if it's an excuse to eat more of it, I'm game! We eat 12,000 tonnes of houmous a year in the UK, apparently. 12,000!

There are lots of different home-made houmous recipes around, but I stick with a really simple, classic one, which can be used as a bae for flavoured houmous too. It's incredibly easy to make ahead of time and is perfect with lots of crunchy crudite. 

The only ingredient that you might need to buy in specially, in order to make your own houmous, is tahini paste. Aside from that, it's items that you will likely have in your cupboards- chickpeas, garlic, lemon, olive oil, cumin and paprika. I would strongly advise that you use extra virgin olive oil if you want a cleaner flavour.

Give it a try- you might never buy a supermarket version again!

Houmous in a patterned bowl with crudite and a text overlay

Looking for other recipes using chickpeas?


Make Home-Made Houmous

chickpeas in a food processor

Pop the chickpeas in a mini processor. I use the one that came with my stick blender, but you could just use a stick blender and a bowl.

houmous ingredients in a food processor

Add the lemon juice, tahini paste, extra virgin olive oil, garlic, paprika, salt and cumin.

houmous in a food processor

Whizz it all up until it's nice and smooth but not gloopy. Add any extra lemon juice, salt or spices to taste.

houmous in a patterned bowl on a wooden table



Houmous and crudite veg




houmous, hummus, dip, buffet
side dish
British
Yield: 4
Author:

Home-Made Houmous

Home-Made Houmous- it's quick and easy to make your own houmous and this recipe can be adapted to suit your own taste. Great for buffets, parties and lunches.
prep time: 5 Mcook time: total time: 5 M

ingredients:

  • 250g tin of drained chickpeas
  • 4 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tahini
  • 2 tsp garlic puree
  • 1 tsp paprika
  • 1 tsp cumin
  • 0.5 tsp table salt

instructions:

How to cook Home-Made Houmous

  1. Put all the ingredients into a bowl.
  2. Blend with a stick blender until all major lumps have been smoothed out.
  3. Taste and then add additional amounts of any flavours if you wish.
  4. If too thick, add teaspoons of water and combine, until you are happy with the consistency.
  5. Serve with pitta chips and crudite vegetables.
Calories
215
Fat (grams)
13
Sat. Fat (grams)
2
Carbs (grams)
21
Fiber (grams)
5
Net carbs
15
Sugar (grams)
3
Protein (grams)
7
Sodium (milligrams)
303
Cholesterol (grams)
0
Created using The Recipes Generator

Comments

  1. I love traditional humus!! Thanks for sharing on the What's for Dinner linky!!

    ReplyDelete

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