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This is a spicy houmous that includes tomatoes and fresh chillies. It can be used as a dip, spread for toast or even as a dressing with salads.
1 (400g) tin chickpeas, liquid reserved
3 cloves garlic, diced
120g plum tomatoes, diced
3 fresh green chillies, diced or 2 tablespoons chilli powder
3 tablespoons tahini
1 pinch salt, to taste
2 tablespoons freshly ground cumin
3 tablespoons olive oil
4-6 tablespoons lemon juice
- Drain and wash the chickpeas in running water and set aside the liquid from the tin.
- Add garlic, tomatoes, chillies, tahini, salt, cumin and the reserved chickpeas liquid into a food processor. Blend it for 3-5 minutes on low speed until mixed well and a smooth paste is formed.
- Add the olive oil and lemon juice to the above mixture and blend it for couple of minutes more. If the consistency is thick some more water can be added.
- Serve immediately with warm pita bread or cover and refrigerate. It can be refrigerated for up to 2 weeks and can be kept in freezer for up to 1 month.
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