- Adriano dos Santos
Chickpeas is the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack.
Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.
1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon extra virgin olive oil
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
Vary how you serve your houmous: crunchy vegetables like radishes, raw asparagus, cos lettuce, or even apple are all delicious – see what’s in season and experiment.
NUTRITION PER SERVING (SERVES 10)