Houmous or ‘Hummus’ is a staple in our house. It is my favourite thing to eat at lunchtimes in a Clean Eating Indian Chappati with a bunch of salad veggies. My kiddos love it too, especially my littlest one who would quite happily eat it with a spoon (and often does!)
Since I have had my food processor, I have tried many times to make my own houmous and I think I have finally perfected it. For me, the key was good quality chick peas (I use Mr Organic Chick Peas in Water, no added salt) and using garlic powder rather than raw garlic. (I’m not a lover of that raw garlic taste).
Clean Eating Houmous is a great little dip full of protein and goodness. It can help lower cholesterol and can even help fight a common cold. It is so versatile. You can dip veggies into it or top oat cakes with it, bake it on chicken, mash it into root vegetables like my Clean Eating Swede and Carrot Mash or pop it on your toast. Making your own is cheaper than buying it too, give it a go and see what you think!
What’s your favouite way to eat houmous?
Clean Eating Houmous
- Yield: 400g
Shop bought houmous is great, but it is twice as expensive as making your own, so try whipping up a batch of this today and find some new and exciting ways to use it in your cooking.
- 400 grams Tinned Chick Peas drained and rinsed
- 4 Tablespoons Light Tahini Paste
- 1/2 teaspoon Garlic Powder
- 1/4 - 1/2 teaspoon Sea Salt
- 1 Lemon squeezed/juiced
- 100 ml Water
- Place rinsed chick peas, tahini paste and garlic powder into a food processor.
- Add 1/4 tsp sea salt and half of the lemon juice. (You can add more to taste at the end if you need to).
- Put the lid on the food processor and turn it on.
- Slowly add the water to the food processor, stopping to scrape down the sides if needed.
- Let the food processor work for 1-2 minutes, until the houmous is at your desired consistency.
- Once you are happy with the texture, give it a taste and adjust it to your personal preference by adding the extra sea salt or lemon juice.
- Serve with vegetable sticks and refrigerate any leftovers in a sealed container for 2-3 days