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Nutrition: per serving

  • kcal221
  • fat15g
  • saturates2g
  • carbs14g
  • sugars1g
  • fibre4g
  • protein8g
  • salt0g
    low
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Method

  • step 1

    Whizz together the chickpeas, garlic, tahini paste, olive oil and lemon juice in a blender until smooth – loosen with a little water if you like. If you don’t have a blender, mash smooth with a fork or masher. Will keep in fridge for up to 5 days.

RECIPE TIPS
SPICY CHICKEN PITTAS

Spread houmous evenly over 2 pitta breads. Top with shredded meat from 1 cooked chicken breast, 1 sliced tomato, 1 sliced, pickled jalapeno chilli and crumble over a little goat's cheese. Cook under a hot grill until the cheese is lightly browned and sprinkle with some rocket leaves, if you like, to serve.

Recipe from Good Food magazine, May 2006

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Comments, questions and tips (32)

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Overall rating

A star rating of 3.4 out of 5.39 ratings

holly_coxon37920

Added a bit of salt, a touch more lemon and think it’s really nice!

cbrobin

Read the comments before making and I agree that a teaspoon or Harrissa paste is a good call. I also toasted a few cumin seeds and added those before blending. Lots of black pepper and some sea salt makes this a more piquant snack. Delicious

emmafrancis203

I omitted the olive oil and used the chickpea juice and 1 ice cube ! ( recommend by a chef ) I have to be honest best humous I’ve made in a while. I did use home grown garlic which is much mellower

pbdrais

I use garlic powder granules instead of fresh garlic - not as acidic - & definitely don't wash the chickpeas

Dave Nunn avatar

Dave Nunn

A star rating of 1 out of 5.

Vile. Had to recover it with extra lemon juice, extra olive oil and brine from a jar of olives. Recipe should say drain chickpeas and retain liquid to loosen mortar up

iankbrum avatar
iankbrum

This recipe needs to 'up the liquid' and seasoning. Add a tsp of salt, 1/2 tsp of cracked black pepper, total of 3tbsp of olive oil, 3tbsp tahini, 1. 5 tbsp lemon juice followed by 3tbsp of the chickpea water. Blend for 5 mins and it won't be too thick and will be yummy

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