Friday, 16 September 2016

Lime and Chilli Houmous



Hummus or Houmous? how do you spell it? I'm always unsure of which one to use - a quick google gives me no help so I've decided both are acceptable - so I'm going with houmous - mainly for looks

(can a word look good?)

Well however you decide to spell it, one things for sure, you'll spend longer deliberating that than it takes to whizz up a batch of it. It one of the easiest dips to make and proof that often the simplest recipes are the tastiest! It's also very adaptable. The basic recipe is great on it's own but it will carry other flavours really well. Spices, herbs and other vegetables such as sundried tomatoes, caramelised onions, beetroots and roasted red peppers are often added and I've even eaten one with broad beans in.

Here's my basic houmous recipe with the addition of lime and chilli. (FYI - If I was making it without the limes I would add the juice of a lemon)

Recipe enough 4-6 as a dip

400g chickpeas
2 tablespoon tahini paste
1 fat clove garlic
juice and zest 2 limes
3 tablespoons olive oil
1 red chilli
large pinch sea salt




Drain and rinse the chickpeas in cold water. Place into you food processor along with the peeled garlic clove, zest and juice of 1 lime, half the chilli (de-seeded if you want less heat) the salt and the tahini.

Add a little of the olive oil and then give it a whizz. If you have a pouring spout on the processor slowly drizzle the rest of the olive oil in. If you don't just whizz and add a couple of times.




Don't over whizz unless you want a completely smooth paste. I like mine to have a few chunks.
Taste and add more lime juice if needed. If you think your mixture is too thick you can thin with a little water. Add more salt if you like. I find this is one dish that needs plenty of salt.






Pour into a serving dish and finish with the remaining zest and chopped chilli.


Have a lovely weekend
Love Lizx


 Lime and Chilli Houmous