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As a garnish, and for a little added flavor I like to top my houmous with flavored oil. For this recipe I like chilli paprika oil. In a cold pan, combine 1 to 2 tablespoons oil with 1/4 teaspoons chilli FLAKES and 1/2 teaspoon of ground paprika. Heat till just warm and pour over houmous. Alternatively, if you'rd not a sesame fan, omit the oil in favor of a mild flavored oil like olive or sunflower, and roast half a head of garlic and blend it along with the chickpeas, omitting the fresh garlic.
Will last in the fridge for about a week. Can be made in larger batches, just multiply the ingredients. Freezes well.