Houmous (or Hummus)

5 min, 5 ingredients, serves 6

Houmous or hummus, so many versions of this chickpea dip. This is such a versatile addition to any plant based diet. I use the glass jars of chickpeas – softer than canned but lower in FODMAPs than dried – but use whatever you have to hand.


350g chickpeas, cooked

150g tahini

juice of 1 lemon

3 cloves garlic, diced (I like the sweet taste of black garlic)

3 tbsp Olive oil

Salt to taste.


Put all ingredients into a food processor and blend until smooth. You can add more oil or water for a smoother, looser houmous.

Top with your choice of herbs, spices, roasted chickpeas, pomegranate seeds, and an extra drizzle of olive oil.


Add any of the following with the rest of the ingredients when blending everything together

1 tsp ground cumin

1 tbsp caramelised onion chutney

2 tbsp roasted root vegetables – carrot, beetroot or sweet potato all work well

2 slices of roasted red peppers.