Houmous

My go-to dip if friends are coming over. I played around with the amounts of each of the traditional houmous ingredients until I got a balance that I really like.

Ingredients

1 x 420g tin chickpeas, drained and rinsed
1 tbsp. tahini (or peanut butter if you don’t usually have tahini in your cupboard)
2 tbsp. olive oil (or use natural yoghurt or more water instead to reduce the fat content)
2 tbsp. water
1 tsp crushed or grated garlic or garlic powder
1 tsp ground cumin (optional, but I love it!)
½-1 tsp salt
Juice of ½ a lemon (according to your taste)

Method

Chuck all of the ingredients in a food processor and whizz until it’s the consistency you like. Taste and adjust the salt, lemon, cumin and garlic to your liking.

Tip

As houmous sits the lemon flavour fades, so if you’re keeping this in the fridge for a few days make it just a bit more lemony than you want it, or keep some more lemon on hand to squeeze in as needed. Keeps for 5-7 days in the fridge.