I love this homemade houmous recipe – it’s such a simple picnic dip. It’s brilliantly easy to make and I much prefer the taste and consistency to the shop-bought version. It also stores perfectly in the fridge for a few days so you can make it in advance or enjoy it over a weekend. Carrot sticks, meet your perfect partner.
Ingredients (serves 6)
2x 400g tins of chickpeas
2tbsp tahini
2 garlic cloves, crushed
1tsp pink salt
100ml extra virgin olive oil (plus extra for drizzling)
Juice of one lemon
Fresh coriander leaves
Twist of black pepper
Method
Drain and rinse the chickpeas under cold water.
Add these to your food processor with the tahini, crushed garlic, pink salt and lemon.
Blitz and slowly pour in the olive oil whilst the ingredients combine.
Once the houmous is smooth, spoon into a bowl and drizzle in a little olive oil. Add a handful of chopped coriander and a twist of black pepper to serve.
