houmous

Use good-quality chickpeas to give this vegan hummus a really silky feel. Dips make perfect, easy party food to serve with crudités and warm pittas

Luxury Hummus

chickpeas,drained

extra virgin olive oil,plus extra for drizzling

garlic cloves,roughly chopped

tbsp tahini

1½ lemons,juiced

½ tsp smoked paprika

sumac

½ small pack parsley,roughly chopped

pomegranate seeds

pittas,

Luxury hummus

Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.

Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.

Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.

Le houmous est idéal pour l'apéritif. Cette recette est facile à préparer. C'est tellement un succès que je me dis à chaque fois que j'en prépare jamais assez ! Découvrez ma recette de houmous.

Houmous : la meilleure recette

300 g pois chiche

c à s tahin

citron

huile d'olive

½ jus de citron

c à c sel

c à s cumin

gousse ail

huile de sésame

https://media.ccmbg.com/vc/732730480/304585/mp4/1599211615

Le houmous est id&eacute;al pour l'ap&eacute;ritif. Cette recette est facile &agrave; pr&eacute;parer. C'est tellement un succ&egrave;s que je me dis &agrave; chaque fois que j'en pr&eacute;pare jamais assez ! D&eacute;couvrez ma recette de houmous.

Get kids aged 3-6 involved in the kitchen by helping them make this moreish, healthy snack

Carrot hummus with pitta dippers

carrot

tub hummus

lemon

coriander (optional)

pitta breads

Grate the cooked carrot &ndash; don&rsquo;t worry if it turns to mush, this is what you want.

Tip the hummus into a bowl, add the carrot and mix well.

Add a squeeze of lemon juice, but mind you don&rsquo;t squirt it in your eyes.

Snip the coriander into little pieces using scissors and stir it into the hummus. Serve with the toasted pitta bread.

Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.

Simple houmous

x chickpeas

garlic

tahini

extra virgin olive oil

Houmous is a really important part of Middle Eastern food and is ridiculously easy to make from scratch. Have a go at home and experience the joy of homemade houmous. Seriously good!

Houmous

Take your kibbeh to the next level with this quick and easy sauce that I just love. It’s fresh and zingy, it’s simple, and it’s totally delicious. I know you’ll love it, too. Give it a go.

Amba sauce

mango

limes

olive oil

mustard seeds

fenugreek seeds

cayenne pepper

¼ teaspoon sweet smoked paprika

turmeric

cayenne pepper (optional)

How to Make Hummus without a Blender

400 g chickpeas cooked (can drained and chickpeas rinsed)

light tahini

garlic (minced)

lemon juice

tsp salt

tsp smoked paprika (to serve)

Tip the chickpeas into a straight sided pan, and mash really, really well with a potato masher until it is pretty smooth.

Add in the tahini, garlic, olive oil, lemon juice and salt and mix together well.

Taste and add more of whichever seasoning you feel is lacking. Taste again and repeat as necessary.

Tip out onto a plate, smooth out a little them drizzle a little more oil, a little squeeze of lemon juice and a sprinkle of smoked paprika.

Serve with crudites, toast, crackers, baguette or whatever else you fancy.

Combine roasted vegetables with chickpeas and feta cheese in this Greek-inspired salad which provides an impressive 4 of your 5-a-day

Minty roast veg & hummus salad

parsnips

carrots

tsp cumin seeds

chickpeas

vegetable oil

pack cooked beetroot (not

tbsp clear honey

pot hummus

tbsp white wine vinegar

mint, leaves picked

block Greek-style salad cheese

Heat oven to 200C/180C fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through cooking.

Add the beetroot to the tin and drizzle over the honey, then return to the oven for 10 mins. Spread the hummus thinly over a large platter, or divide between 4 dinner plates. When the veg is ready, drizzle with the vinegar and toss together in the tin. Tip the roasted vegetables on top of the hummus, scatter over the mint and cheese, drizzle with any juices from the tin and serve.

This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack

Beetroot hummus

raw beetroot

lemons

tbsp cumin

yogurt, toasted cumin seeds, mint

Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.

Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

I’m told that in the UK avocados are now more popular than oranges! This breakfast favourite is a source of vitamin E, which acts as an antioxidant, helping to protect our cells.

Avocado on rye toast with beetroot

vac-packed beetroot

cottage cheese

x 75 g slice of rye bread

½ a ripe avocado

mixed seeds

On veut plus de pois chiches dans notre vie !

Curry de pois chiches

g Pois chiches (cuits)

Oignon rouge

g Tomate (chair)

càs Lait de coco

gou. Ail

càc Curry (poudre)

càc Cumin (moulu)

càc Gingembre (moulu)

1/10 bou. Coriandre (frais)

Dans une casserole d’eau bouillante salée, faites cuire le riz selon les instructions du paquet. Égouttez-le en fin de cuisson. Réservez au chaud.

Pendant ce temps,  épluchez puis émincez finement les oignons.

Faites chauffer un filet d'huile d'olive dans une seconde casserole, sur feu vif. Ajoutez les oignons émincés, l'ail râpé, le curry, le cumin et le gingembre en poudres. Faites revenir le tout 1 à 2 minutes, en mélangeant.

Baissez le feu sur doux, puis ajoutez : la chair de tomates, le lait de coco, 50 ml d'eau par personne et les pois chiches égouttés. Salez, poivrez et mélangez. Couvrez et laissez mijoter 10 minutes.

Servez le curry de pois chiches avec le riz. Ajoutez quelques feuilles de coriandre et de l'oignon cru, s'il vous en reste. Re-assaisonnez selon vos goûts, c'est prêt !

https://static.jow.fr/recipes/UDDiU1MikP9WoA_transcoded.mp4

Top 11 houmous recipes from across the web

The most viewed houmous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Luxury Hummus

Houmous : la meilleure recette

Carrot hummus with pitta dippers

Simple houmous

Houmous

Amba sauce

How to Make Hummus without a Blende...

Minty roast veg & hummus salad

Beetroot hummus

Avocado on rye toast with beetroot

Curry de pois chiches

Top 11 houmous recipes from across the web

The most viewed houmous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Luxury Hummus

Houmous : la meilleure recette

Carrot hummus with pitta dippers

Simple houmous

Houmous

Amba sauce

How to Make Hummus without a Blende...

Minty roast veg & hummus salad

Beetroot hummus

Avocado on rye toast with beetroot

Curry de pois chiches

The most viewed houmous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine