Persian houmous

I love houmous with everything! It’s so versatile and can be eaten simply with veggie sticks or crackers as a snack, or part of a spread. It’s great in sandwiches, wraps and livens up any veggie dish. This version has a bit more lemon and garlic than most and has the addition of ‘sumac,’ a lemony flavoured Persian root spice. It’s pretty quick to make as I use cook chickpeas here….but if you have time I definitely recommend soaking and cooking your own for a stronger flavour. This is always great when you’re having a party, especially if there are vegetarians coming over!!

  • 2 cans organic chickpeas, drained and rinsed well (reserve 1 tbs of the chickpeas for decorating)

  • 1/2 cup light tahini

  • juice of 2 lemons

  • 3 tbs olive oil (I use cold pressed virgin olive oil)

  • 2 cloves of garlic crushed

  • 1 tbs filtered water

  • 1/2 tbs sumac

Ingredients (serves 2)

Method

Place all ingredients, except the the reserved chickpeas and sumac in the blender and blend till almost smooth. I like to keep it quite chunky and thick so I don’t blend it till it’s totally smooth, but that’s a personal preference. If it’s too thick, add a splash more water or olive oil to help it blend better. Once it’s the desired consistency, transfer to a bowl. Sprinkle with the reserved chickpeas, drizzle with a little olive oil, sprinkle with sumac and season well with salt and pepper. The houmous can be stored in the fridge for 3-4 days in an airtight container or glass tupperware.

Happy HOUMOUS making!!! xxx