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Greek HoumousGreek HoumousLatest Recipe

Houmous - Chickpea and Sesame Dip

Posted 29/7/2016

Simple yet so delicious - and very nutritious too! One of my personal favourites for over 30 years. Great in combination with soft flatbread pita, olives, feta cheese, tomatoes and more....

  • 1 small garlic clove
  • 250g cooked or canned chickpeas (drain and reserve liquid)
  • 4 tbsp olive oil
  • Juice of 1/2 small lemon, more to taste
  • 2 tbsp tahin or tahini – sesame seed paste (without added ingredients)
  • Chickpea cooking liquid
  • Slices of lemon and olives, turmeric, paprika or powdered cumin for decoration
  • 1/4 tsp each, freshly ground salt and pepper
  • Slices of lemon and olives for decoration

Finely chop and crush the garlic or add to your mixer while the blade is running to chop finely.

Add the chickpeas, lemon juice, olive oil, tahini, salt and pepper and two tablespoons of cooking liquid to the mixer and mix well.

Add more cooking liquid and/or lemon juice as required and mix at highest setting to create a smooth paste or dip.

Adjust salt and pepper to taste.

Transfer to a suitable dish, drizzle with olive oil and garnish with slices of lemon, olives and spices before serving.

It freezes well so if the portion is too big, simply freeze part in a small well sealed plastic container.

Source: Adapted from my favourite houmous recipe by Rose Elliot from her classic vegetarian cook book The Bean Book. Still got my well-thumbed copy from the early eighties!


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