Deliciously creamy and smooth with the perfect amount of garlic and lemon, after years of trialling recipes and techniques this is the best homemade houmous recipe we’ve found!
Houmous is something we eat really often (even more so since we went vegan), so perfecting a recipe for it has been a real priority of ours. We have tried about every flavour and ingredient combo on the web, and we just couldn’t get the *perfect* houmous that lived up to our favourite store bought tub (Sainsbury’s So Organic, if you were wondering!). We eventually discovered that it isn’t the ingredients so much as the method that creates the perfect houmous, so while this might take about 10 minutes to make it really is worth it to ensure the fluffiest most deliciously smooth texture.
The fact that I have written a food blog for about 3 years now and never blogged a houmous recipe is a real testament to how much I have wanted to perfect a recipe before sharing it here, so I hope it is worth the wait.
I usually double the recipe when I make this as it lasts well in the fridge – saying that though, a double batch still only lasts us a few days because its just so damn good!
Let me know if you try this and what you think – it’s good right?!
Best Ever Homemade Houmous
- 1 can of chickpeas (drained)
- 1 lemon
- 2 tablespoons tahini
- Half a large garlic clove, crushed (or a whole clove if you like it real garlicky!)
- 2 tablespoons olive oil (plus extra for serving)
- 1/2 – 3/4 of a teaspoon salt (to taste)
- 2-3 tablespoons water
- Paprika (for serving)
- Add tahini and lemon juice to a food processor. Process for 1 minute, scrape down the sides of the bowl with a spatula, then process for another 30 seconds.
- Add the olive oil, crushed garlic and salt to the whipped tahini. Process for 30 seconds, scrape down the sides, then process for another 30 seconds.
- Drain the chickpeas, rinse under cold water and add half of them to the food processor. Process for 1 minute.
- Scrape down the sides of the bowl, add the rest of the chickpeas and process for 1-2 minutes until thick and fairly smooth.
- With the processor turned on, add the water a tablespoon at a time until the houmous thins slightly to the perfect consistency. Get your finger in there and taste it!
- To serve, scrape into a bowl, drizzle with olive oil and sprinkle with paprika.