Tonia Buxton

Houmous

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Real Greek
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