About this recipe:This houmous has been inspired after our trip to Egypt. Also I wanted to have something different which is low in calorie and can be used in multiple ways. So, far it has turned out well and liked by my hubby and my work colleagues.
2-4 fresh green chillies, chopped (or 2 tablespoons of red chilli powder)
3 tablespoons tahini
salt to taste
2 tablespoons freshly ground cumin
3 tablespoons olive oil
4-6 tablespoons lemon juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Ready in:10min
Drain and wash the chickpeas in running water and set aside the liquid from the tin.
Add garlic, tomatoes and chillies to a food processor.
Now add the tahini, salt, cumin and the liquid from the chickpeas can to the food processor. Blend it for 3-5 minutes on low speed until mixed well and a smooth paste is formed.
Add the olive oil and lemon juice to the above mixture and blend it for couple of minutes more. If the consistency is thick some more water can be added.
Serve immediately with warm pitta bread or cover and refrigerate. It can be refrigerated for up to 2 weeks and can be kept in freezer for up to 1 month.
For a fresher look and taste, can be garnished with parsley.
Make it healthier
Spread it on brown bread and add few cucumber slices. This is a healthier sandwich lunch option.
Make it healthier
Can also be used with salad as dressing or with potato wedges as a dip.
You can use dried chickpeas; just be sure they are thoroughly soaked and boiled first. I prefer to use fresh ingredients rather than tinned, but you can use tinned tomatoes according to your convenience. Add a few drops of olive oil if appears to be too dry after refrigeration.