Since transferring to a vegan lifestyle houmous has become my new 'cheese', not a week goes by without me devouring some houmous. This recipe makes your basic, standard houmous, but its far from boring! But if you want to jazz it up just add extra ingredients. If you want a little spice in your houmous just add some pri piri sauce, or you could add roasted red pepper, sun-dried tomatoes or caramelised onions. Whatever takes your fancy.
Ingredients - Serves 3-4
1 Small tin of chickpeas, drained weight 230g
1 Clove of garlic, diced
1 Tbsp Lemon juice
½ Tbsp Olive oil
½ Tsp Ground cumin
Salt & Pepper
3 Tbsp water
Wash the chick peas well and pat dry. I always remove their skins to make a smoother houmous but if you don't mind a little bit of texture or if you have a super duper food processor you can skip this part.
Add the chickpeas to the food processor followed by the remaining ingredients bar the water.
Process adding a little water at a time until you have reached your desired consistency.
Enjoy dolloped on crusty bread, or with carrot sticks or paired with your home made falafels in a pitta bread with salad.