Houmous and herbs on toast

Name: Houmous and herbs on toast
Yield: Serves 4
Cuisine: Greek recipes
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

Published: 2 Sep 21
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 15 min

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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

Method

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.
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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Houmous and herbs on toast

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