Trio of houmous
Perfect as a snack, a starter, or as an addition to a salad, these three houmous dips will liven up any meal!
Ingredients
Houmous base
- 400g (14oz) tin of chickpeas drained
- 60ml (2fl oz) tahini
- 2 garlic cloves peeled, chopped
- 2 tbsp olive oil
- 2 tbsp water
- 2 tbsp lemon juice
- a dash of salt
For the beetroot houmous
- 150g (5½oz) beetroot diced (can be bought pre-cooked, or cook your own at home)
For the lemon coriander houmous
- 2 tbsp lemon juice
- a bunch of coriander chopped
For the roasted red pepper houmous
- 1 red pepper
- ¼ tsp paprika
- ½ tsp cumin
Instructions
For the houmous base
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Add all the ingredients to a food processor or blender and blend until smooth. Add more water as needed to get your favourite consistency.
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Put the contents into your favourite serving dish and serve with fresh vegetables as a dip, or store in the fridge for a later date.
Beetroot houmous
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Steam or roast the diced beetroot for about 15 minutes until soft and tender.
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Once cooked, allow to cool, then add to your base houmous recipe. Blend and serve.
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Optional: Save a few beets to add as a garnish once plated.
Lemon coriander houmous
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Add the lemon juice and ¼ of the chopped coriander to your base houmous recipe and blend.
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Once blended, stir in the rest of the coriander. Enjoy!
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Optional: Add in some lemon zest for an additional zing.
Roasted red pepper houmous
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Preheat the oven to 190°C/Gas Mark 5. Cut the red pepper in hald and place on a baking tray face down. Roast in the oven for 30 minutes until soft and the skin is wrinkly, flipping once.
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Let the red pepper cool, then add to the base houmous recipe along with the paprika and cumin. Blend and serve.