Houmous makes the world go round. Fact.
What isn’t there to love about this godly dip? I think the key to this recipe is the tahini and the lemon juice. I experimented with a couple of blends but I think this one really gives the perfect balance of fresh lemon juice and rich tahini.
You’ll need a food processor for this recipe. I used my NutriBullet, which worked fine, but be careful not to over-blitz it.
- 2 x 400g cans of chickpeas
- 5 heaped tbsp tahini
- 2 minced garlic cloves
- 1 tsp crushed sea salt
- 6 tbsp olive oil
- 1 lemon (juiced)
- paprika (optional)
- food processor
- Drain the chickpeas, being sure to reserve the liquid, and rinse them in cold water. Set a few chickpeas aside and then tip the rest into your food processor.
- Add the tahini, minced garlic, salt, lemon juice, 7 tablespoons of the reserved liquid, and 2 tablespoons of the olive oil. Blend until it forms a rough consistency.
- If you have a food processor, gradually add the rest of the oil while it is churning. If you are using a NutriBullet or similar then add the oil 2 tablespoons at a time until there is none left.
- Decorate with the remaining chickpeas, a sprinkle of paprika and a drizzle of olive oil.