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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 pur
- 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.