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Gluten Free
Supermarket Houmous is great, but you can't beat homemade Houmous. The rich flavours and fresh tastes are totally different; try it once, and you will be a convert forever.
Servings 4
Calories 535 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 350 g dried chickpeas
  • 4 tsp baking soda
  • 8 tbsp tahini
  • 6 garlic cloves, finely pasted
  • dash olive oil
  • salt and freshly ground black pepper, freshly milled
  • lemon juice from 1 large lemon

Instructions
 

  • The day before you cook, wash the chickpeas well, then cover with cold water, add 2 tsp baking soda and mix well.
  • Pop into the fridge and leave overnight.
  • Next day rinse well and place into a saucepan, add the remaining 2 tsp baking soda, mix well and cover with 2-3 cms of water.
  • Bring to a boil, skim and reduce the heat; simmer for 20-30 minutes or until the peas are cooked soft but not falling apart.
  • Once cooked, drain well and keep the cooking liquor.
  • Place the tahini, 3/4 of the cooked chickpeas and garlic into a food processor and blitz on full speed for 2 minutes. You may need to add a little cooking liquor to loosen the mix slightly.
  • Spoon into a bowl and add salt, pepper and lemon juice and mix well.
  • Taste and adjust if needed. This is all about personal taste; I like lots of garlic and tahini.
  • Serve warm with a swirl of extra room temperature tahini and a few of the warm whole peas.
  • I also like to sprinkle with lots of chopped fresh parsley or coriander and chopped spring onions with a few slices of green chilli. Sometimes a little thick yoghurt is also a nice addition.
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Nutrition Facts
Homemade Houmous
Amount per Serving
Calories
535
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
3
g
19
%
Sodium
 
1127
mg
49
%
Potassium
 
929
mg
27
%
Carbohydrates
 
62
g
21
%
Fiber
 
17
g
71
%
Sugar
 
10
g
11
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Nibbles, Side Dish
Cuisine Autumn, ITV This Morning, Spring, Summer, Winter
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