Happy Sunday! Hope you’ve had a great week! I’m back with another really simple houmous recipe today but before I get on with it, just a quick update on the online shop I’m currently setting up; it will go live on Friday 23rd August with 6 different products, all vegan and gluten-free, homemade to order and sent to any UK address! You can find it buy clicking onto the order online tab in the menu bar above!
Now for this yummy houmous! Or hummus? I never know which way to spell it!
This makes a lovely change from your usual blended chickpeas, tahini, lemon and garlic. It still has all the main houmous ingredients but with loads of lovely spices! I’m talking cumin, coriander, turmeric, ginger and chilli. Mmmmmmm…
I did go to extra lengths to make it extra yummy, like frying the onion in cumin seeds and roasting the garlic, but this isn’t essential if you’re short on time.
I did think about testing some gluten-free crackers to go with them but they would take a few trials to get right! Defo a recipe for another day!
Again, this is really simple to make, just chuck it all in and blend. But I have still included the extra steps because it really makes a difference to the overall flavour!
You might look at the ingredients and think it’s a lot of ingredients for houmous. Well yes, but it’s all spices and that’s all flavour! Then you might look again and think sultanas? In houmous??! YES! That’s where you’re going wrong peeps! No, the sultanas are just there to add a sweet note to complement the spices. It’s like putting dried fruit into curries. You get a lil nugget of sweetness!
1 x 400g tin Chickpeas, drained and rinsed
3 Garlic cloves, peeled
3 tbsp Tahini
3 tbsp Olive oil
Juice of 1 lemon
1 tsp tamari
½ tsp chilli flakes
½ tsp cumin seeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground ginger
¾ tsp mixed spice
Few big pinches of salt and pepper
- Preheat the oven to 180 C fan.
- Place the garlic cloves in a tray and roast for 12 minutes.
- Roughly chop the onion and fry on a medium heat with the cumin seeds, chilli fakes and a splash of olive oil.
- While the onion and garlic are cooking, add the rest of the ingredients to a food processor: the chickpeas, tahini, olive oil, lemon juice, tamari, sultanas, all the spices and lots of salt and pepper.
- When the onion has softened, remove from heat and set aside to cool for a few minutes.
- When cooled slightly add the onion and garlic. Blend everything together until smooth and smelling lush!
- Serve and eat straight away or store in an airtight container in the fridge. I like to dip in cucumber, pepper and carrot batons! See tip below for more ways to enjoy it!
This houmous is free from dairy and gluten!
It’s so amazing when you dip your homegrown veg into your homemade houmous. This year we’ve grown chantenay carrots as well as cucumber and they are just so crunchy and juicy!
- Serve with crudités, crackers, rice cakes, breadsticks, warm pitta bread, on toast or with some falafel!
- They would go really well with my Mediterranean Falafels! Or why not dip in some homemade tortilla chips!
- Perfect for snacking on with crudités.
Houmous fan? Check out my roasted aubergine houmous!
If you’re making this recipe, I’d love it if you tagged me on Instagram, Facebook and Twitter and use the hashtag #elliesrecipes. Let me know what you thought in the comments below and share this recipe with your houmous-loving friends! I’ll see you next Sunday with another recipe!