sundried tomato houmous

My love for houmous has been a bit of a slower burner but I find that it’s all about flavour combinations and what you are a dipping in it or putting it on top of.

This super simple houmous requires a few store cupboard basics, a bit of basil and a food processor. It’s so simple and tastes so much nicer than shop bought varieties. I like to make up my own vegetable crisps or bake off a sliced up tortilla wrap to create a low fat chip that’s perfect for dipping.

Ingredients (makes around 4 servings);

  • 1 tin of Chickpeas, drained
  • 100g sundried tomatoes
  • 2 tbsp of the oil from the tomatoes
  • 2 cloves of garlic minced (i use a garlic press)
  • Handful basil (fresh but if using dried 1tsp)
  • Pinch salt and pepper
  • 1 to 2 tbsp water

    Chuck everything into a food processor (minus the water) and blend until smooth or your desired consistency is reached. You may find the mixture isn’t as smooth as you’d like it so slowly add in the water until you are happy.

    You can serve this as a dip with some baked tortilla chips or make up my sweet and spicy parsnip crisps (recipe to follow).

    Store your houmous in an airtight container for up to 5 days in the fridge.


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