Serves: 6

Chickpea Houmous

Calories: 103 kcal


  • 1. In a large saucepan over a high heat combine the chickpeas water garlic cloves bay leaf and 1/2 teaspoon of the salt. Bring to a boil.
  • 2. Reduce the heat to low cover partially and simmer until the beans are very tender 50 to 60 minutes.
  • 3. Drain and discard the bay leaf reserving the garlic and 1/2 cup of the cooking liquid.
  • 4. In a blender or food processor combine the chickpeas cooked garlic olive oil spring onion (leave approx 2tbsp) vinegar cilantro cumin and the remaining 1/2 teaspoon salt. Process to puree.
  • 5. Add the reserved cooking liquid 1 tablespoon at a time until the mixture has the consistency of a thick spread.
  • 6. In a small serving bowl stir together the chickpea mixture and the remaining 2 tablespoons of spring onion as a garnish.
  • 7. Serve immediately or cover and refrigerate until ready to serve. Great with warmed pitta bread crispbreads or crudités.