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.
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!)
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!
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.