Houmous is a really versatile dip that I think goes with loads of different foods. This recipe produced a nice smooth and really tasty version, which is better than anything you will find in supermarkets.
This recipe is incredibly easy and quick to make. It will keep for a few days, so can be prepared in advance or will keep for a few days after.
I absolutely love having sausage in a pitta with this houmous either inside or served on the side. It is also great on its own simply served with some pittas warmed through on the BBQ.
As an added twist, you could smoke the chickpeas with a cold smoker before making this dish to make it a smokey version of this classic dip. If you don’t own a smoker you can skip smoking the chickpeas.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Ingredients for the Smoked Houmous
- 1 400g can chickpeas (I use Organic)
- 60 ml fresh lemon juice
- 60 ml Tahini
- 1 Garlic Clove (minced)
- 2 Tbsp of good quality extra-virgin olive oil, plus more for serving
- 1 Tsp ground cumin
- 1 Tbsp Sea Salt
- 3 Tbsp water
If you are cold smoking your chickpeas, place them on a baking tray (preferably perforated but doesn’t need to be) and cold smoke for 5 hours.
In a food processor, combine the tahini and lemon juice and process for around 1 minute. Scrape the sides and bottom of the bowl then blitz for a further minute 30 seconds more. This step always fascinates me as mixing the tahini and lemon makes a thicker paste – goes against my logic.
Add the olive oil, crushed garlic, cumin, and the sea salt to the tahini and lemon juice paste. Blitz for a minute then once again scrape the sides and bottom of the bowl then process until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth. You may have to repeat the steps of scraping the bowl and processing again.
If you have smoked your chickpeas you will find they have dried out a little. Follow the same instructions above. Because they have dried out little you may find you have a thick, rough paste but this is easily resolved in the next step.
Now add your water. Normally I add 3 tablespoons but I found that the chickpeas dried out a little when cold smoking so I added an extra one at this stage. Keep adding water gradually until you get the consistency you are looking for.
Finally, spoon into a serving bowl and sprinkle with some paprika and then drizzle with a little extra-virgin olive oil.