A mild and creamy houmous flavoured with a hint of cumin.
Marissa: www.marissa.co
Recipe type: Starters
Cuisine: Middle Eastern
Servings: 6
Ingredients
1 tablespoon cumin seeds, toasted and ground to a powder
1 tin chickpeas
1 avocado, retain the skins for garnish
1 tablespoon tahini paste
2 tablespoons lemon juice
2 tablespoons olive oil
Optional ½ teaspoon crushed chilli as garnish
Method
Tip the chickpeas and the liquid from the tin into a pot and boil the chickpeas for 20 minutes until there is only 4 tablespoons of chickpea water left. You can skip this step if you want an even chunkier houmous.
In a blender add all the ingredients, blend until smooth, cool and refrigerate.
Spoon into a container or into the reserved skins.