Homemade Houmous Recipe without Tahini
I'm still not sure how to spell houmous. My computer auto corrects it to humous, in the shops it's called houmous and some of my friends call it hummus. One thing I do know about houmous (I'll settle for that) is that we eat it lots. When I was a kid, it was saved for dinner parties along with a Walls Viennetta - which are way smaller now then they were in the 80's by the way.
Because we eat so much houmous, I have started making my own. It very easy, works out at less than half the price and has less salt and additives than shop bought. I've jumped on the bandwagon of using peanut butter as a substitute to tahini and it works pretty well. Dunk in veggies, spread it on sarnies or even use it in a pasta dish. It's low fat, high in protein and high in fibre. Hooray.
Houmous recipe without tahini
- Time: 5 minutes
- Cost: 41p per batch
- Calories: 27 per tablespoon
- 400g tin chickpeas, drained and rinsed
- Juice of half a lemon (or to taste)
- 2 tablespoons olive oil
- 1/2 a clove of garlic, crushed (optional)
- 1 tablespoon peanut butter (as a substitute for tahini)
- Pinch of cumin & smoked paprika
- Salt to taste
- Splash of water (optional)
- Place all the ingredients in a food processor or blender and blitz until smooth. You may have to keep stopping it and scraping the sides at first, but keep going until the consistency is even. If it's too stiff, add a little splash of water to loosen it.
- Have a taste and adjust seasoning as required. You may need some more salt or lemon juice. Blitz again and taste again until you're happy. Keeps in the fridge, covered, for up to 5 days.