Sunday, 1 March 2015

Lemon and corriander houmous

1 can chickpeas
1 tablespoon tahini
1 tablespoon olive oil
Lemon juice, fresh corriander, salt and pepper to taste
Water to achieve desired consistency

In to the blender and your away!
I prefer with seasoning type things to leave you to decide how much, I find it's best to start with a little and add till you get the flavours you desire. Everyone has different tastes and I think this is the best way.
With the corriander you can add near the end if you prefer the pieces to show.

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