The Best Homemade Houmous {And Homemade Tortilla Chips}

Homemade houmous healthier, cheaper and much more tasty than shop bought. It’s a brilliant protein-rich snack that takes a few minutes to make. I made a double or triple batch because it keeps well in the fridge for a few days. Scoop it up with vegetable sticks or some crunchy homemade tortilla chips.

I’ve blogged a recipe for houmous made with peanut butter instead of tahini a few years ago but since then I’ve perfected this recipe, after many disasters. My top tips are:

• use aquafaba (the water from the can of chickpeas) to loosen the houmous to the desired consistency - it gives the best flavour and texture

• a tiny amount of garlic powder, rather than fresh gariic, gives the best flavour - most recipes call fo fresh garlic, but I find it too over powering

• blitz, blitz and blitz again in your food processor for a silky smooth result - the more you mix the better it becomes

• taste the houmous as you go and adjust the seasoning to your own preference - I’m a big fan of lemony houmous with a teeny hit of cumin

• If you don’t have any tahini to hand you can use peanut butter instead

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The Best Homemade Houmous {And Homemade Tortilla Chips}

• Makes: 2-4 servings

• Hands On Time:  10-15 minutes

• Baking Time:  10 minutes

INGREDIENTS:

For homemade houmous:

• 400g can of chickpeas, drained & aquafaba (chickpea water) reserved

• 1 tbsp olive oil

• 1 tbsp tahini (see notes)

• Juice of ½ a lemon (or to taste)

• ½ tsp ground cumin (or to taste)

• ½ tsp table salt (or to taste)

• ¼ tsp garlic powder (optional)

For the homemade tortilla wraps:

• 2 tortilla wraps

• Few drops of sunflower oil

• Salt to taste

METHOD:

To make the homemade houmous:

1. Place all the ingredients, except the aquafaba (chickpea water), into a food processor and blitz until a smooth paste is formed. You will probably need to stop the food processor and scrap down the sides a few times during the mixing.

2. Add the aquafaba, a little at a time, mixing well between additions, until you have reached the desired consistency. Taste and adjust seasoning to taste. Mix well again.

3. Store homemade houmous in the fridge, covered, for up to 5 days. Best eaten at room temperature, drizzled with a little extra olive oil.

To make the homemade tortilla chips:

1. Pre-heat the oven to 180 C / gas mark 4 / 160 fan.

2. Rub a few drops of the oil onto each side of each tortilla wrap, very sparingly, and then sprinkle with salt.

3. Cut the wraps into strips and then into triangle shapes. Place on a baking sheet and bake for around 8 minutes until slightly golden, turning once halfway though. For best results, cook on a rack on a baking sheet.