Houmous

FinalSo I am back home in Prague for a bit, and I miss houmous, or hummus in America. I would buy about two pots every week when I was in Durham but in Prague it isn’t really available. So I made my own and lots of it. I am now in a bit of houmous-induced food coma but it was definitely worth it. This is so easy to make in a food processor or with an immersion blender. I prefer using a food processor due to the finer whipped texture as opposed to a coarser texture from the immersion blender. Ingredients To make houmous, you just whizz all the ingredients together and season it with salt. I have added some parsley that I found in my fridge just to add a bit of colour and fresh herbs but this is completely optional. top-view Serve with pita bread or vegetables, I personally love the classic – carrots with houmous but cucumber and cherry tomatoes work as well. Pita

Houmous Prep time: 10 mins
Makes dip for about 4 people.

  • 1 400g can chickpeas
  • 1 peeled garlic clove
  • 1 lemon, juiced
  • 4 tablespoon (60 ml) olive oil
  • Small bunch of parsley (optional)
  • Salt
  1. Roughly chop the garlic.
  2. Drain and rinse the chickpeas.
  3. Whizz the chickpeas, garlic and parsley in the food processor while adding the olive oil.
  4. Add half of the lemon juice and salt.
  5. Whizz and add a bit of water if necessary to create the right dipping consistency.
  6. Whizz some more and add more lemon juice and salt to taste.

Serve as a dip with pita bread or vegetable crudités.

Print this recipe here.

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