Posted on July 28 2016
A Cyprus BBQ would not be complete without a generous serving of this delicious chickpea based dip. Houmous is quick and simple to make and is the perfect accompaniment to any meal.
Prep time 15-20 minutes
1 400g tin of Chickpeas
Juice of 1-2 large lemons
4-5 tbsp Tahini Paste
4-5 tbsp Extra Virgin Olive Oil (plus a little extra to drizzle over the houmous)
2-3 Cloves of garlic
Salt and pepper to taste.
Paprika and a black olive for decoration
Rinse and drain the chickpeas.
Grate or crush the garlic cloves
Place all of the ingredients apart from the olive oil into the blender
Blend the ingredients to your desired consistency slowly adding the olive oil
Add a little water loosen it up if necessary
Spoon into a serving dish
Sprinkle with a little paprika
Drizzle with the olive oil and garnish with the black olive
Perfect with your Souvla and Souvlaki Kebabs, as a snack served with warm pitta bread or as part as a meze.
This recipe uses the basic ingredients so the measurements can be adjusted to suit your own taste buds. There are hundreds different recipe combinations for houmous so have fun experimenting and creating your own taste combinations
Should keep for 3-5 days in the fridge