Step by step recipe:

  1. 3 min.Houmous : Photo of step #1
    Drain the 250 g chickpeas, and put them in the bowl of a mixer or blender.
  2. 5 min.Houmous : Photo of step #2
    Add the 2 tablespoons of olive oil, lemon juice, 4 tablespoons of tahina, garlic clove, salt and pepper.
  3. 5 min.Houmous : Photo of step #3
    Switch on the mixer.
  4. 1 min.Houmous : Photo of step #4
    During mixing, pour a trickle of cold water...
  5. Houmous : Photo of step #5
    ...until you get a smooth and even purée.
  6. Houmous : Photo of step #6
    Finaly I recommend you pass the houmous throught a fine strainer to remove all the small chickpea skins, and make a smoother mix.
  7. 5 min.Houmous : Photo of step #7
    Put in small dishes with a dash of olive oil. Serve it with pitta bread (of course!) or toasted baguette slices.


Quantities of olive oil, tahina (sesame paste) and lemon juice can be altered to taste.

If houmous is not being served immediately, it must be refrigerated with a fine coating of olive oil on top, in a sealed container otherwise it will darken. You can also add a little vitamin C.

Recipes which use it: 1

Four-tier glasses
Four-tier glasses


Home made

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