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There are many versions of houmous available in stores, but nothing beats a homemade version of his gorgeous dip which can be freshly prepared and stored in an airtight container for 2 days in the fridge.

bar Houmous

Picture by Werner Van Peppen

Serves 4-6

1x450g can of chick peas
2-3 garlic cloves, crushed
2 tbsp tahini paste (sesame seeds paste)
4 tbsp olive oil, plus a little for garnish
Juice of 1 lemon or 3 tbsp lemon juice
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground white pepper
1/2 tsp paprika
8 pitted black olives, for garnish (optional)


Tip the chick peas into a colander or a strainer and drain, reserving some of the liquid. In a large bowl, blend or mash the chick peas with the garlic, tahini paste, olive oil, lemon juice, cumin, salt and white pepper. Add more lemon juice if necessary and add enough of the reserved chick peas liquid to give a soft dropping consistency, but not too runny. It’s a good idea to add the liquids little by little. Garnish with a sprinkling of the paprika, the black olives, if using, and a drizzling of oil. Serve with crackers or toasted wholemeal pitta breads.


If you haven't got paprika, add a pinch of chilli powder.

(c) 2012

Spice Bites