The best houmous recipe
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
- Dairy-free
- Vegetarian
- Vegan
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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Shop ingredientsEach serving contains
- Energy
- 1235kJ 298.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 0g
of the Reference intake
Carbohydrate 10.9gProtein 7.1gFibre 4.2g
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- Preheat the oven to gas 7, 220˚C, 200°C fan.
- 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.
- 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.
- 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.
- 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.
- For the paprika oil, mix the olive oil, smoked paprika and a pinch of ground cayenne together.
- 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.
- See more from the Tesco Kitchen