Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Super-silky houmous

Super-silky houmous

With a pinch of ground cumin

Super-silky houmous

5 mins

Not Too Tricky

makes 1

About the recipe

A nice little friend to have in the fridge, this super-simple recipe can be rattled out in a matter of minutes, and is much tastier than the average tub you can buy in. Tinned chickpeas work perfectly fine in this recipe, but the jarred ones are a different ball game altogether – they’re softer and creamier, and the flavour is just next-level.


nutrition per serving

131

Calories


9.3g

Fat


1.4g

Saturates


0.3g

Sugars


0.3g

Salt


4g

Protein


7.8g

Carbs


2.7g

Fibre


of an adult’s reference intake

Ingredients

1 x 700g jar of chickpeas

½ a clove of garlic

ground cumin

extra virgin olive oil

2 tablespoons tahini

1 lemon

Top Tip

HELPFUL HACK

Houmous is delicious served with crunchy veggies for dunking, such as celery, fennel, carrots, radishes and cucumber. To keep them crisp, crunchy and stop them from drying out, fill a bowl with lightly salted ice-cold water, add a good splash of vinegar, then submerge your prepped crunchy veggies. Pop in the fridge until needed – they will keep in perfect condition for 3 to 4 days. Not only that, they’ll also take on a lovely light pickled flavour.

EASY SWAPS

Think of this recipe as a principle – you can also make houmous with butter beans, black beans, cannellini beans, or even edamame beans. Delicious!

FLAVOUR BOOST

You can take your houmous in lots of different directions, depending on what you fancy. Try whizzing jarred peppers or roasted veg, such as squash or beetroot into the mix, or a handful of soft fresh herbs. You can also play around with the texture by leaving it quite chunky, stirring through some whole chickpeas or topping with spiced crispy chickpeas.

EASY SWAPS

If you don’t have tahini at home, you can make this recipe with unsweetened peanut butter – it’s not classic, but a great little cheat to have up your sleeve.

Method

  1. Tip 1 x 700g jar of chickpeas (juices and all) into a blender.
  2. Peel and add ½ a clove of garlic, along with a good pinch of sea salt, black pepper and ground cumin.
  3. Drizzle in 4 tablespoons of extra virgin olive oil and 2 tablespoons of tahini.
  4. Finely grate in the zest of ½ a lemon zest and squeeze in all the juice, then whiz until super-smooth and silky.
  5. Taste and adjust the seasoning, if needed, then decant back into the original jar for storing in the fridge. To serve, I like to make a well in the middle, kiss it with a little bit of extra virgin olive oil and a pinch of ground cumin.

Tags

Recipes you may like

related features