It can be rustled up with just six ingredients and requires no cooking – only a food processor. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil. Season with a pinch of sea salt, then put the lid on and blitz. When the mixture is fully combined and smooth, tip it into a serving dish. Delicious topped with my. Seriously good! Houmous recipes across the countries of the Levant might include spices such as cumin, coriander seeds, paprika, dried chilli flakes, sumac, or za’atar. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world. The houmous recipe below will give you perfect basic houmous, and also a solid base from which to work in terms of experimenting with flavours. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil. Save It! Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. Blitz until creamy, then season to perfection, loosening with a little extra oil, if needed. Click "Show Link" to generate a url you can copy and … Festive Brie & cranberry stuffed mushrooms, 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration), 6 tbsp quality extra virgin olive oil (plus extra for drizzling). Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads. She can be found sharing her global eating experiences at her blog www.thecutlerychronicles.com and on Twitter at @LeyLaLaa. Share Recipe. Watch Kerry-Ann Dunlop whip up a batch of houmous in minutes. They were always slightly charred from the lick of flames, and that combination of flavours instantly takes me back to the summers of my childhood.It’s such a popular staple food because it compliments so many things. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 x 700 g jar of quality chickpeas, 1 lemon, 1 clove of garlic, 2 tablespoons tahini. https://www.jamieoliver.com/recipes/vegetable-recipes/simple-houmous Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour. It can act as a replacement for butter or mayonnaise in a wrap or sandwich, and it is wonderful simply scooped up with warm flatbreads. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Drain and tip the chickpeas into a food processor. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil. I quite like adding black olives (and therefore less salt), which get blitzed up with the rest of the mixture for a briney Mediterranean kick and a different colour. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. The hard and fast rule for flavouring houmous is that there are no rules, so it’s great for having fun with at home. Rinse the chickpeas in cold water and tip into the food processor. Let your experimental side run wild, or simply enjoy as is. Season with a pinch of sea salt, then pop the lid on and blitz. You might also come across houmous blended with red pepper, sun-dried tomatoes, and even caramelised-onion houmous in some supermarkets. Share It! ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, South American-style guacamole with popped black beans, How to make Jamie’s proper tasty porridge, 1 x 400 g tin of chickpeas, 1 small clove of garlic, 1 tablespoon tahini, 1 lemon.