Three (More) Houmous Recipes

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.

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Three Houmous Recipes

Most weeks I like to make a few different kinds of houmous so that we always have something healthy to eat in sandwiches, salads, etc. so I thought I’d share the recipes for the three houmouses I made this week.  (Is that the plural of houmous?  I really don’t know!)

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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!

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Simple Homemade Houmous

Houmous is possibly my favourite food ever, and is really healthy too.  It has loads of protein, fibre, healthy fat, iron and calcium.  This is a really simple, basic recipe but delicious.  Homemade houmous is really quick and easy to make and tastes better and is healthier than store-bought houmous.  It’s great spread on toast, served with salad, crudités or in a sandwich.  Kids love it too!



1 tin of chickpeas

1 clove of garlic

1 tablespoon tahini

Juice of half a lemon

A few glugs of extra virgin olive oil

A dash of ground cumin

A dash of paprika

Sea salt and black pepper


How it’s made:

Drain and rinse the chickpeas, peel the garlic, and blend all the ingredients until smooth, with a splash of water to help it blend.  Serve sprinkled with some paprika or drizzled with olive oil.