Home > Recipes > Healthy salad recipes > Dill houmous with green veg salad

Dill houmous with green veg salad

Name: Dill houmous with green veg salad
Yield: Serves 4
Ingredients: 300g runner beans, trimmed and sliced lengthways; 125g asparagus tips; 400g can chickpeas, drained and rinsed; 1 garlic clove, chopped; 2 tbsp tahini paste; 3 tbsp olive oil; Juice of 1 lemon; 1 tbsp fresh dill, chopped; 60g watercress; ½ cucumber, cut into batons; 30g walnuts, chopped

Published: 31 Jul 10
Updated: 18 Mar 24

This homemade dill houmous and salad recipe is perfect as a quick lunch or light supper.

Check out more houmous recipes and serving suggestions.

Easy
August 2010

Test kitchen approved

Serves 4
Ready in 20 minutes

This homemade dill houmous and salad recipe is perfect as a quick lunch or light supper.

Check out more houmous recipes and serving suggestions.

Dairy-free recipes

Nutrition: per serving

Calories: 300
Fat: 18.7 (2.5g saturated)
Protein: 5.5g protein
Carbohydrates: 17.3g (4.3g sugar)
Salt: trace

Save recipe

Save

Save recipe Print

Rate

Ingredients

300g runner beans, trimmed and sliced lengthways
125g asparagus tips
400g can chickpeas, drained and rinsed
1 garlic clove, chopped
2 tbsp tahini paste
3 tbsp olive oil
Juice of 1 lemon
1 tbsp fresh dill, chopped
60g watercress
½ cucumber, cut into batons
30g walnuts, chopped

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Lightly steam or blanch the runner beans and asparagus tips for 2-3 minutes, then refresh under cold water, drain and set aside to cool.
To make the houmous, put the rinsed chickpeas and garlic in a food processor and whizz until they are broken down. Add the tahini, 2 tbsp olive oil, half the lemon juice and 1 tbsp water, then whizz again until the houmous starts to look creamy. Add a little more water if required. Stir in the chopped dill and season with freshly ground black pepper.
Toss the runner beans, asparagus, watercress and cucumber with some seasoning and the remaining olive oil and lemon juice, then divide among four plates. Top with a dollop of houmous and serve sprinkled with chopped walnuts.