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Homemade Houmous

I'm about to make a bold claim. This houmous is better than supermarket houmous. I said it. And, I guess the only way you'll know if I'm telling the truth, is if you make it yourself. It only takes 5 minutes - what have you got to lose?

Yellow houmous in a heart shaped ramekin, topped with chickpeas and olive oil. Surrounding the ramekin is a white tea towel with red hearts, the red heart shaped ramekin lid, and brown rye crackers.


  • 1 x 400g tin chickpeas, drained

  • 2tbsp smooth tahini

  • 2tbsp extra virgin olive oil

  • 1 lemon, juiced

  • 1/2 tsp ground cumin

  • 1 garlic clove

  • pinch of salt

  • 30ml water


1. Place all the ingredients into a blender of food processor, and mix until smooth and combined. Season to taste.

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