• 410g tin chickpeas
  • 100g tahini
  • ½ teaspoon ground cumin
  • ½ teaspoon chilli powder
  • 4 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt


  1. 1

    Drain the chickpeas, then rinse and pour into a food processor. Whizz with 2 tablespoons of water until smooth.

  2. 2

    Add the tahini, ground cumin, chilli powder, lemon juice, olive oil and salt. Whizz again until combined (you may need to add a little extra water if it feels very thick).

  3. 3

    Serve with your choice of vegetables or breads for a delicious snack, or use in sandwiches, wraps or with Middle Easter meze dishes.

  4. 4

    This houmous can be stored in a sealed container in the fridge for 5-7 days.

  5. 5

    Cook's tip: For a flavour variation, add 2 teaspoons of Italian red pepper purée to the houmous for a tasty roasted pepper flavour, or mix 1 tablespoon houmous with 2 tablespoons French dressing for a light and flavoursome salad dressing.

Nutritional Details

Each serving provides
  • Energy 410kj 98kcal 5%
  • Fat 7.6g 11%
  • Saturates 1.2g 6%
  • Sugars 0.2g <1%
  • Salt 0.3g 5%

% of the Reference Intakes

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