Houmous and herbs on toast

  • Published: 2 Sep 21
  • Updated: 18 Mar 24
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Houmous and herbs on toast

Make your own houmous in a matter of minutes and use it to top toasted sourdough, for a quick and easy lunch.

Houmous and herbs on toast

Or, take your dip one step further with our avocado-flavoured houmous. 

  •
  • Effort icon Easy
  • May 2018
Test kitchen approved logo Test kitchen approved
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

Make your own houmous in a matter of minutes and use it to top toasted sourdough, for a quick and easy lunch.

Or, take your dip one step further with our avocado-flavoured houmous. 

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Ingredients

  • 400g tin of chickpeas
  • 50g tahini
  • Juice of 1 lemon
  • 1 garlic clove
  • 50ml olive oil
  • 50ml cold water
  • 1 tsp olive oil, 1 tsp sumac
  • 1 tsp pomegranate molasses 
  • Juice of ½ lemon
  • ½ large pack each of fresh parsley, mint and dill
  • 75g sliced radishes
  • 100g deseeded, diced cucumber
  • 4 sourdough toast slices
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Method

  1. Whizz a the chickpeas, tahini paste, the lemon juice, garlic and olive oil in a food processor until smooth. Add 50ml cold water and whizz again. Season with salt.
  2. Whisk the olive oil, sumac, pomegranate molasses and the juice of ½ lemon, then toss with the parsley, mint and dill, sliced radishes and cucumber. Top each sourdough toast with the houmous, salad and more pomegranate molasses and sumac.
  • Recipe from May 2018 Issue

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  • Published: 2 Sep 21
  • Updated: 18 Mar 24

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