Home-made Houmous Recipe

I am a big fan of quick and easy recipes because a lot of people simply don’t have the time to devote to cooking on a daily basis and that can lead to grabbing stuff not all that healthy for a quick fix. This recipe is so simple and uses ingredients that most people are likely to have lying around the kitchen already. Houmous (not getting into the ‘hummus’-‘houmous’ debate) is a staple in my diet and this home-made recipe is vegan, delicious, healthy and versatile! Whether served as a dip alongside veg sticks and pitta bread, or used as a sauce over pasta, houmous can be used in so many ways and takes only 10 minutes to make. This recipe serves 2-3 people and once made, can last for up to a week if stored in an airtight container in the fridge and lightly coated with olive oil.


1. 400g canned chickpeas, drained & rinsed.

2. 3 heaped teaspoons of tahini paste (easily made by blending together sesame seeds, 3 teaspoons of olive oil and water).

3. 2 tablespoons of olive oil.

4. 1 teaspoon of cumin.

5. 3 cloves of garlic, peeled, with the ends removed.

6. 3 teaspoons of lemon juice.

7. 1 teaspoon of salt (to be adjusted to suit your own liking).

8. 100ml of water.


Add all of the ingredients into a blender after draining and rinsing the chickpeas, along with a little water, and…blend! It really is that easy. If your blender struggles to get through the mix, just keep adding water until you have a fairly smooth consistency. Voilà!


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