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Ultimate instant houmous

Name: Ultimate instant houmous
Prep time: 5 min
Total time: 5 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 240g cooked chickpeas from a jar, rinsed; 1 tsp ground cumin; 3 garlic cloves, finely grated; 60ml lemon juice (from about 2 lemons); 1 tbsp sea salt flakes; 300g tahini; Olive oil to finish (optional)

By: Helen Graham

Published: 2 Oct 24
Updated: 1 Nov 24

Make your best ever homemade houmous with chef Helen Graham’s easy recipe and expert tips. This instant houmous is creamy, silky and ready in minutes.

“The key to great houmous at home depends on three factors,” says Helen. “First quality of chickpeas – sure, you can use tinned, but the ones in jars, which are a little more expensive, will yield softer, creamier results. If yours are a little firm, drain them and simmer in a pan of fresh water and a little baking soda for 20 minutes.

Second, the quality of your tahini is crucial. Supermarket brands tend to look as though they’ve split, with the oil sitting on the top. I’d recommend buying from a Middle Eastern grocer’s if at all possible, or go for a more premium brand such as Al Nakhil or Belazu.

Third, you need a powerful blender. The stronger your blender, the creamier and silkier the results!”

Helen takes inspiration from the food of the Middle East, Eastern Europe and North Africa. After working at London restaurants such as The Palomar and working with Yotam Ottolenghi, she rose to fame as chef of Middle Eastern vegetarian restaurant Bubala. Follow Helen on Instagram.

Easy
October 2024

Test kitchen approved

Serves 4
Hands-on time 5 min

Make your best ever homemade houmous with chef Helen Graham’s easy recipe and expert tips. This instant houmous is creamy, silky and ready in minutes.

Third, you need a powerful blender. The stronger your blender, the creamier and silkier the results!”

Nutrition: Per serving (for 6)

Calories: 562kcals
Fat: 46g (6.5g saturated)
Protein: 21g
Carbohydrates: 11g (0.8g sugars)
Fibre: 9.6g
Salt: 3.6g

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Ingredients

240g cooked chickpeas from a jar, rinsed
1 tsp ground cumin
3 garlic cloves, finely grated
60ml lemon juice (from about 2 lemons)
1 tbsp sea salt flakes
300g tahini
Olive oil to finish (optional)

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Method

Put everything except the tahini and olive oil in a blender with 200ml water and whizz at full speed for 3 minutes, scraping down the sides as needed, until extremely smooth. Add the tahini and whizz for 2 minutes. Transfer to a serving bowl and finish with olive oil, if you like, and some ground black pepper.