This is a super easy recipe. I have used peanut butter as an alternative to tahini, as I feel it gives a better, softer flavour. Plus, peanut butter lasts for ages and is always available.
Ingredients (makes two ramekins)
- 400g tin of soft chickpeas (I like to use TRS Asia Boiled Chickpeas) with 1/3 chickpea juice
- 2 tsp smooth peanut butter
- 1 clove of garlic
- juice of 1/2 a lemon
- 2 tbsp olive oil
- linseeds or paprika to serve (optional)
1. Blend all the ingredients in a food processor or using a hand blender.
If you've never tried paprika on houmous, you must! It is a great addition to add flavour and vibrant colour. The other alternative is to sprinkle the houmous with linseeds or sesame seeds.
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