Houmous

whether you write hummus, humous or huomous whether you write hummus, humous or huomous WWhether you write hummus, humous or huomous, if you’re after a versatile, creamy dip that’s perfect for snacks, sharing with friends, or elevating any meal, this Tahini Chickpea Houmous ticks all the boxes. With just a handful of ingredients and a blender, you’ll have a smooth, flavour-packed dip that’s brilliant with warm pitta, crunchy veg, or as part of a mezze spread.

Whether you’re prepping for a dinner party or just craving something homemade and delicious, this houmous recipe is simple to make and endlessly adaptable the kind of thing that makes you wonder why you ever bought shop-bought versions in the first place.

Enjoy it warm or chilled, serve it as a starter, use it in wraps, or enjoy it with olive oil and sumac – it’s one of those dishes that keeps giving.

Want to learn this in person? You can make this houmous from scratch on our Middle Eastern Class, or pair it with freshly made falafel on our Falafel Workshop – the perfect match for scooping, dipping and sharing.

Why You’ll Love This Houmous

Silky smooth – thanks to soft chickpeas, plenty of tahini and water
Balanced in flavour – bright lemon, mellow garlic, rich tahini
Flexible – great as a dip, sandwich spread, or part of a mezze
Quick to make – ready in under 10 minutes

Ingredients:
50-100g tahini
100ml water (or aquafaba from the cooked chickpeas)
100g of uncooked chickpeas, soaked overnight or 1 tin chickpeas, drained and rinsed
1-2 clove garlic, pureed
1 lemon, juice
seasoning

Method

Cook your chickpeas in plenty of water and 1/2 tsp of bicarbonate of soda, until very soft.
Strain, reserving the aquafaba (cooking water).

Fully blend your chickpeas and then, while the blender is still running, pour in the tahini. This will help emulsify the mixture and the secret to that perfect, velvety hummus texture.
Once the tahini and chickpeas have blended into a silky base, add the garlic and lemon juice.
Add enough aquafaba to get your desired consistency. Note if you are cooling this will thicken so make slightly looser than you would like the final product.
Taste and season generously with salt, pepper, and extra lemon juice if you like a brighter zing.

Tips & Variations

Roasted garlic adds a sweet, mellow depth, swap out raw garlic for a roasted clove or two.
Roasted red pepper or sundried tomatoes for a hint of something different
Spice it up with a pinch of chilli flakes, some ground cumin or a dollop of harissa for heat.
For a green hummus, blitz in a handful of parsley or spinach.

Tips & Variations

Houmous keeps beautifully in an airtight container in the fridge for up to 4 days. If the surface dries out slightly, just stir in a little olive oil or water before serving.

Want to learn this in person? You can make this houmous from scratch on our Middle Eastern Class, or pair it with freshly made falafel on our Falafel Workshop – the perfect match for scooping, dipping and sharing

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