Houmous and herbs on toast
Make your own houmous in a matter of minutes and use it to top toasted sourdough, for a quick and easy lunch. Or, take your dip one step further with our avocado-flavoured houmous.
Ingreadient
- 400g tin of chickpeas
- 50g tahini
- Juice of 1 lemon
- 1 garlic clove
- 50ml olive oil
- 50ml cold water
- 1 tsp olive oil, 1 tsp sumac
- 1 tsp pomegranate molasses
- Juice of ½ lemon
- ½ large pack each of fresh parsley, mint and dill
- 75g sliced radishes
- 100g deseeded, diced cucumber
- 4 sourdough toast slices
Instruction
- Whizz a the chickpeas, tahini paste, the lemon juice, garlic and olive oil in a food processor until smooth. Add 50ml cold water and whizz again. Season with salt.
- Whisk the olive oil, sumac, pomegranate molasses and the juice of ½ lemon, then toss with the parsley, mint and dill, sliced radishes and cucumber. Top each sourdough toast with the houmous, salad and more pomegranate molasses and sumac.
