My favourite houmous recipe requires a bit of extra prep, but it is worth it for the silky smooth result.


Course Side Dish
Cuisine Middle Eastern
Keyword dip
Prep Time 1 hour
Cook Time 30 minutes
Servings 6


  • 1 tin Chickpeas in water
  • 70 g Tahini
  • 2 cloves Garlic
  • 1 tbsp Lemon juice
  • 1 tsp Turmeric
  • ¼ tsp Ground cumin
  • ½ tsp Salt


  1. Drain and rinse chickpeas.

  2. Squeeze each chickpea gently until they pop out of their skins. Discard skins.

  3. Place skinned chickpeas into a pan and cover with three times their depth in water. Boil gently for 15 minutes. Top up water if chickpeas aren't covered.

  4. Drain, reserving water.

  5. Add all ingredients, plush a little of the reserved water to a food processor and blitz on high speed for five minutes, checking every minute or so for texture and taste. Add more reserved water if needed.

  6. Leave to cool, then refrigerate.

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