Houmous with Spring Onions

If you only have one recipe for this wonderful dip, this is it. Everything goes into the food processor – chickpeas, tahini, lemon juice, garlic, parsley and spring onion. Vary the flavour by adding a few chopped mint leaves, a little fresh ginger or dried chillies.


Serves: 24
  • 2 (400g) tins chickpeas, drained
  • 7 tablespoons tahini
  • 4 tablespoons lemon juice
  • 1 teaspoon lemon zest, minced
  • 2 cloves garlic
  • handful flat leaf parsley
  • 4 spring onions, chopped
  • salt and freshly ground black pepper to taste
  • add up to 4 tbsp of olive oil

Preparation method

Prep: 10 mins

Place chickpeas, tahini, lemon juice, lemon zest, garlic, parsley and spring onions in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper.
Provided by:Allrecipes
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