Houmous with Chilli and Lemon

By | October 7, 2009

Houmous with chilli and lemon (serves 10)


From the Stag’s Head, Swalcliffe, Nr Banbury, Oxon, tel 01295 780232


800gm tin of chick peas drained and washed.

1 tablespoon of Tahini paste.

Juice and grated rind of one large lemon.

1 chopped chilli (more if you like it really hot!)

3 cloves of garlic.

Olive or sesame oil.

Seasoning to taste.


Blend all the ingredients in a food processor, slowly adding enough oil to create a smooth paste, season well and serve with garlic and herb marinated olives, warm pitta bread and or a Greek salad.

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