The great thing about home-made houmous is that you can omit unnecessary fats, giving you a healthy lunch or side option that’s great with a range of veggies, or as a side for lots of other dishes.
Serves 1, per serving: 278 kcal, 18g protein, 40g carbs, 6g fat, 3g fibre
Ingredients
- 200g canned chickpeas, drained and rinsed
- 1 tbsp lemon juice
- 1 clove crushed garlic
- 4 tbsp cold water
- Freshly ground black pepper
- 80g sugarsnaps
- ½ red pepper, cut into thick slices
Method
- Put the chickpeas in a blender with the lemon juice, garlic and water and black pepper, then process until you have a smooth purée.
- Season with black pepper and serve with the sugarsnaps and red pepper.
Tip
Try flavouring the houmous with chilli, or some roasted red pepper, or coriander, and vary the dipping vegetables – cucumber, celery and mangetout work well
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