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Houmous
Ingredients
1x400g Tin Chickpeas, drained and rinsed
or Dried chickpeas soaked overnight and cooked
2 tbsp Tahini (sesame seed paste)
1 Lemon juiced
2 cloves Garlic
2-4 tbsp Olive oil
Sea salt & freshly ground black pepper
Water
Method
Blend all ingredients, add water, particularly if using less oil, to get a dip like consistancy. Chill covered. Keeps in the fridge for several days, in an airtight container.
Optional additions
Tomatoes, avocado, herbs, olives, spinach, sun-dried tomatoes, beetroot, carrot, roasted sweet potato, butternut squash, onion or pepper, rocket, seeds.
Method
Chop additional ingredients. After main ingredients are blended, add extras and either mix in for a rustic effect or blend. If ingredients have a fair amount of liquid, e.g. tomatoes, add before blending houmous as consistency will change the amount of water to add.
Serve with salads, roast vegetables, grain dishes, plain tortilla chips, crudités or on cornbread, rice cakes, in tortilla wraps, etc. Great standby for quick lunches and snacks.
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