I love houmous. Always have done, even going back 20 years when I was fresh out of university with no cooking skills and ate a pot of houmous with a pile of pittas most lunchtimes.
Now, after my extensive nutrition studies, I recognise the health benefits of houmous and the importance of good-quality ingredients.
This recipe is for a beautiful looking and delicious tasting green houmous. It went down a storm with my daughter!
a 400g tin of chickpeas, rinsed and drained
2 tablespoons of tahini
1 clove of garlic, peeled
4 tablespoons of olive oil
1 large handful of spinach, watercress or rocket
1 avocado, peeled and stone removed
a pinch of cayenne pepper
juice and zest of one lemon
Simple. Blend all the ingredients together until smooth. Taste, and season with salt and pepper as required.
This recipe makes a good quantity of green houmous and can be stored in the fridge for a few days, assuming you do not devour it all in one go!
Serve with vegetable crudites, warm pitta bread, or atop a salad. My daughters favourite after school snack is green houmous on vegetable tortilla crisps!
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Helen Morton, runner and food lover, sharing latest nutrition research and recipes.