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The best houmous recipe

The Kitchen
1400x919_Houmous

Created by Kat Scott Payne

Creamy, velvety houmous is no longer a luxury. Using just cupboard essentials, this recipe creates smooth, restaurant-quality houmous at home. Serve with warm pittas or crudités for the ultimate homemade dip.

See method
  • Serves 6-8
  • Takes 35 mins
  • 298 calories / serving

Ingredients

For the crispy chickpeas

  • 1 x 400g tin chickpeas in water, drained
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp ground cayenne
  • 1 tsp ground turmeric
  • 2 tsp garlic powder
  • 1 tsp ground coriander

For the houmous

  • 1 x 400g tin chickpeas in water, drained
  • ½ tsp baking powder
  • 4 tbsp tahini
  • 1-2 garlic cloves
  • 1 tsp ground cumin
  • 1 lemon, juiced
  • 100ml olive oil

For the paprika oil

  • 2 tbsp olive oil
  • ½ tsp ground smoked paprika
  • pinch ground cayenne

  • handful of fresh dill, picked
  • warm pitta breads, to serve

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Each serving contains

Energy
1235kJ 298.0kcal
15%
Fat
24g
high34%
Saturates
4g
medium18%
Salt
0.1g
low2%
Sugars
0g
low0%

of the Reference intake

Carbohydrate 10.9gProtein 7.1gFibre 4.2g

Method

  1. Preheat the oven to gas 7, 220˚C, 200°C fan.
  2. Add the chickpeas to a baking tray with the remaining crispy chickpea ingredients and stir to evenly coat. Place in the oven and bake for 15 minutes until golden and crisp.
  3. Fill a large saucepan with water and bring to the boil. Add a can of drained chickpeas and the baking powder, cooking for 10–15 minutes until the skins start to come off.
  4. Drain and then add to cold water. Remove as many skins as possible off the chickpeas by gently rubbing them between your fingers. Discard the skins.
  5. Add them to a high-powered blender along with the tahini, garlic, cumin, olive oil, and lemon juice. Add an ice cube or two and a splash of water and then blend again until smooth and creamy.
  6. For the paprika oil, mix the olive oil, smoked paprika and a pinch of ground cayenne together.
  7. Spread the houmous on a serving platter and top with the crispy chickpeas and the paprika oil. Garnish with some dill and then tuck in with some warm pitta breads.