Lemony & Zingy Houmous recipe


INGREDIENTS

  • 3 fat garlic cloves
  • Large pinch of salt
  • 400g chickpeas from a tin (drained, but reserve the liquid)
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 3 tablespoons tahini paste
  • Olive oil
  • Juice of 2 lemons



DIRECTIONS

  • Add the chickpeas into a blender and blend with approximately 1/4 of the juice from the tin.
  • Finely chop the garlic cloves then using your knife, mix in the the pinch of salt.
  • Add the salted garlic, paprika, cumin and tahini paste into the blended chickpeas.  Add 1-2 tablespoons of olive oil and blend.
  • Add more of the drained liquid and olive oil until you achieve a smooth, creamy paste.
  • Finally add the juice of two lemons and blend well.
  • Serve with freshly chopped parsley and pomegranate for a burst of colour.