Horseradish houmous
- Published: 23 Sep 16
- Updated: 18 Mar 24
Adding freshly grated horseradish and chipotle paste gives this classic Middle Eastern-style dish a spicy kick.
Have you tried pea and broad bean houmous yet?
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Ingredients
- 250g cooked chickpeas (or a 400g can chickpeas, drained and rinsed)
- 4 tbsp tahini paste
- 2 crushed garlic cloves
- a tiny dab of chipotle chilli paste (or a pinch of chipotle chilli powder)
- 3 tbsp lemon juice
- 2 tbsp finely grated fresh horseradish
- 1 tsp fine sea salt
- 5 tbsp ice-cold water
- A good drizzle of extra-virgin olive oil
- ½ tsp za’atar (Middle Eastern spice mix, from large supermarkets)
- A few toasted pine nuts
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Method
- Put the chickpeas, tahini paste, crushed garlic cloves, chipotle chilli paste (or powder), lemon juice, finely grated fresh horseradish and fine sea salt in a food processor, then whizz to a smooth paste.
- With the machine still running, slowly drizzle in the ice-cold water, then 2 tbsp extra-virgin olive oil and blend until extra smooth. Scoop the houmous into a bowl, swirl the top with a fork, drizzle with more olive oil, then sprinkle with the za’atar and a few toasted pine nuts. Serve with toasted pitta bread and crudités.
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- Recipe from August 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 174kcals
- Fat
- 12.5g (1.6g saturated)
- Protein
- 6g
- Carbohydrates
- 44.2g (0.8g sugars)
- Fibre
- 4g
- Salt
- 0.9g
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