Oil-Free Houmous

I’ve been trying to use less oil in my cooking lately, and it’s going really well.  I’m feeling great and feel like we’re eating better in general.  Something I make every week is a big bowl of homemade houmous, usually with lots of olive oil.  So I came up with an oil-free version, that still has plenty of fat from the tahini (sesame seed paste).  We still need healthy fats in our diets, and by adding a bit more tahini instead of oil, it can be more nutritious, and still taste really nice.  This also provides plenty of protein and iron, and the kids love it!


We like to eat houmous in wraps, on toast, on wholegrain rice cakes or as a dip with raw carrot sticks.  It only takes a few minutes to make in a food processor, works out cheaper than buying it, and you get much more, which is good since we eat a lot of houmous!



2 tins of chickpeas

4 gloves of garlic

3 tbsp tahini

Juice of 3 lemons

Sea salt (optional, can omit for kids)

Black pepper

Smoked paprika to serve (optional)

How it’s made:

Drain and rinse the chickpeas, peel the garlic cloves, and add all the ingredients to a food processor, and blend until smooth.


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