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miscellaneous | houmous
Serves 4
This is a lovely home-made houmous recipe donated to me by a client - who I know eats it by the bucket load!
Wheat free, dairy free, nut free, meat free version...
Ingredients...
- 2 cans of chickpeas in water
- ½ juice of lemon
- 1 heaped dessert spoon (or more if you like the taste of tahini - I keep it down to make it a bit less fattening!)
- 3 cloves of garlic or a tsp garlic puree
- 'Swirl' of oil - probably equivalent to about 1 to 2 tablespoons depending on taste and calories.
Optional:
- Finely chopped black olives
- Finely chopped red peppers
Method...
- Drain one of the cans, but keep the chickpeas AND water from the other.
- Some people prefer to cook the chickpeas.
- Put in blender.
- Add garlic, lemon juice and tahini.
- Blitz, drizzling in the oil.
Maybe serve with...
Any kind of wheat-free toast or rice crackers
For those able to eat wheat...
I use houmous a lot with pittas as a quick snack or late supper, often just toasted. But it's also a great pitta filling when teamed with roast Mediterranean vegetables. And I've used it in tortillas before if I've run out of mayonnaise or creamy dip and want something to go (quickly) with julienned carrots, cucumber and peppers.
If you have chickpeas and lemon leftover, try the Moroccan-style vegetable tagine.
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