Treat yourself and your loved ones to this extra creamy Lebanese style houmous with a delightful twist. The paprika-roasted chickpeas and chilli oil drizzle are sure to make this recipe an instant hit! Enjoy!
Recipe:
Serves: 6
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients:
400g canned chickpeas, drained and rinsed (reserve 60g for roasting)
3 tbsp tahini
2 cloves garlic, minced
Juice of 1 lemon
60ml extra virgin olive oil
60ml cold water
Salt, to taste
1 tsp paprika
1 tsp cumin
1/2 tsp chilli flakes (optional)
2 tbsp chilli oil for drizzling
Method:
Preheat the oven to 200°C (400°F). In a small bowl, toss the reserved 60g of chickpeas with 1 tbsp olive oil, 1/2 tsp paprika, and a pinch of salt. Arrange on a baking sheet and roast for 20-25 minutes, or until golden and crispy. Set aside to cool.
In a food processor, combine the remaining chickpeas, tahini, garlic, lemon juice, cumin, chilli flakes (if using), and the remaining 1/2 tsp paprika. Process until smooth.
Slowly drizzle in the remaining olive oil and cold water while the processor is running. Continue processing until the houmous is ultra-smooth and creamy. Season with salt to taste.
To serve:
Transfer the houmous to a serving bowl and create a well in the centre. Fill the well with the paprika-roasted chickpeas, and drizzle with chilli oil. Enjoy with your favourite bread, crackers, or fresh vegetables!
Additional Tips:
For an even more vibrant presentation, sprinkle chopped fresh parsley or coriander over the houmous before serving.
You can store the houmous in an airtight container in the fridge for up to 5 days.
Allergy information / alternatives:
This recipe is naturally vegan, dairy-free, and gluten-free.
Nutritional Information (per serving):
Calories: 274 kcal
Carbohydrates: 20g
Protein: 8g
Fat: 19g
Saturated Fat: 3g
Fiber: 5g
Sugar: 3g
Sodium: 209mg
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