Houmous so Many Ways!


Preparation info

  • Difficulty


  • Makes Enough for



Appears in

The Secret of Spice: Recipes and ideas to help you live longer, look younger and feel your very best

The Secret of Spice

By Tonia Buxton

Published 2019

  • About

This is the most basic houmous recipe, but I’ve also added some variations that I love. I’m very lazy so I make it all in the food processor.


  • 400 g can chickpeas, drained and water reserved
  • 3 tbsp tahini
  • juice of 2-3 lemons
  • 5 garlic cloves, crushed
  • ½ tsp ground turmeric
  • ½ tsp freshly ground black pepper
  • a pinch of salt

To garnish

  • olive oil
  • chopped parsley
  • a pinch of paprika


Drain the chickpeas, reserving some of the brine, and rinse under cold running water. Transfer to a large bowl.

Process the chickpeas in a food processor or hand blender for a fine texture. Alternatively, mash by hand for a coarser dip.

In a separate bowl, mix the tahini, lemon juice, chickpea water and garlic together to a runny consistency. Mix into the chickpeas with the turmeric and pepper, then season with salt to taste. Adjust the consistency and taste to suit with either extra lemon juice or chickpea brine.

Chill for several hours to allow the flavours to infuse. Serve garnished with a drizzle of olive oil and a sprinkling of chopped parsley and a pinch of paprika.

OR just put everything in to the food processor, starting with the garlic, then adding the chickpeas, liquid and remaining ingredients. This is such a simple way of making fresh houmous and it tastes amazing.

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