Name: Houmous
Yield: Serves 4
Cuisine: Greek
Ingredients: A pinch of paprika; A pinch of salt, to taste; 3 tbsp. tahini; 5 cloves of garlic, crushed; 3 tbsp. extra virgin olive oil; Freshly chopped flat-leaf parsley; Juice of 2 lemons; 400 g dried or canned chickpeas, drained, brine reserved; A drizzle of extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

This famous Chickpea and tahini dip is a daily food kept in most Greek fridges alongside milk and cheese. It is so nutritious and versatile added into stews, spread onto bread or eaten alongside kebabs. And rarely is meze eaten without including this garlicky dip.

Ingredients

400 g dried or canned chickpeas, drained, brine reserved
3 tbsp. tahini
Juice of

Method

If using dried chickpeas, measure into a colander and wash under cold running water. Soak in cold water overnight. Rinse, tip into a large saucepan, cover with water, add salt and bring to a steady boil. Cover then simmer for 1–1½ hours or until tender. Drain thoroughly, reserving approximately 200

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Houmous

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of