Houmous so Many Ways!

Preparation info
  • Makes Enough for


    • Difficulty


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

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


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 turm