Last week I posted three houmous recipes that I made that week and said I would post more that I was making this week. I often like to make a big batch of houmous to last us for a few days. So here are three more recipes, roasted carrot houmous, lemon and coriander houmous, and sun-dried tomato houmous.
I love all of these recipes, and since I eat so much houmous, it’s nice to have a bit of variety. When I was first vegan, I didn’t even like houmous, but now I don’t know how anyone survives without it! I’m so glad my kids love it too. We use it in sandwiches, wraps, salads, with chips or baked potatoes, or just spread on toast or rice cakes.
Basic houmous recipe
1 tin of chickpeas
1 clove of garlic
1 tbsp tahini
Juice of 1 lemon
1 tsp sea salt (optional)
For the coasted carrot houmous:
1 large carrot (chopped and roasted with a little olive oil until soft)
For the lemon and coriander houmous:
Zest of 1 lemon (zest it before juicing it)
1 handful of fresh coriander/cilantro
For the sun-dried tomato houmous:
About 7-10 sun-dried tomato halves (I used sun-dried tomatoes in oil, if using ones that aren’t in oil, soak them in a little warm water first)
Drain and rinse the chickpeas, peel the garlic clove and add all the basic houmous ingredients to a food processor.
Add the extra ingredients for whatever variation that you want to make.
Blend until as smooth as you like. I like to make these three with a little texture.