Houmous is one of my favourite dips. Ever since my first trip to Greece when I first discovered it, houmous has been my dip of choice (along with good ole’ gauc) for a snack when at home. It’s super simple and only requires a few ingredients and a blender of some description, I use a hand blender.
These last few months I have really been really focused on eating well and making sure my food is mostly nutritious. I have also put more effort into making food from scratch instead of buying it pre-made in the supermarket. Houmous is a great example of this. This recipe is just as delicious (if not better) than shop bought and is preservative free. For some reason I always thought making houmous myself would be really complicated but it isn’t. In fact I have discovered dips in general are usually really easy to put together and they then can be used for a great snack idea or as an accompaniment to your main course.
Houmous goes perfectly with warmed pitta bread, carrots and other crudités or if you are being more indulgent of course you could have some crisps. In fact I really got into houmous when we hosted parties and needed some crisps and dips for everyone to snack on!
This recipe makes a lot and so I tend to split it and enjoy it over a few days as a savoury snack. I usually have around a quarter per go so it would last me 4 snacks, or if I’m sharing then a couple each! I find if I cover with cling film and leave it in the fridge it stays fresh.
You can experiment with different ingredients to find your favourite flavoured hommous! In the future I am looking forward to trying caramelised onion, sundried tomato and jalapeño!
What do you like your houmous served with? I would love some new ideas!