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Houmus / Homous / Humous / Hummus Recipe

A dip of Arab origins, popular in Greece and the Eastern Mediterranean; it is made with pureed chick peas, sesame seed paste (tahini), lemon juice and garlic.
Making your own will be far superior to anything you'll find in a supermarket,

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 6 generous helpings:

- 600g/1 lb 5oz cooked chickpeas and 150ml/¼ pint of their cooking liquid (or water)

- 100g/4oz tahini (sesame seed paste, stirred; 3 medium cloves garlic, peeled and roughly chopped

- The sieved juice of 1 lemon

- 1 teaspoon (5ml) salt

- ½ teaspoon ground cumin

- 2 tablespoons chopped fresh parsley or coriander

- 1 tablespoon (15ml) olive oil.


- Purée the chickpeas, tahini, garlic, salt and cumin with the lemon juice and cooking liquid.

- The mixture should have the consistency of thick mayonnaise, if it's a little dry, add a little water and blend again.

Serve on a plate drizzled with the olive oil, and sprinkled with the chopped coriander or parsley; and eat spread onto strips of pitta bread.

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