I am a self-confessed houmous addict. Last year I worked at Bill’s restaurant and everyday they made me a chicken and houmous salad. I honestly never got sick of it! There are some amazing variations of houmous around… I recently tried wasabi houmous! But I like to stick to the original or maybe a red pepper houmous if I’m feeling adventurous.

This may seem like a cop-out recipe, as recipes like sweet potato brownies definitely took up more time! However, houmous is a necessity for me so it had to be included.

Shopping list: 2x 400g tin of chickpeas, tahini, natural yoghurt, garlic, 1 lemon, paprika.

(For red pepper houmous: 2x red peppers)

I’ve tried the houmous recipe in Deliciously Ella but I wasn’t actually a big fan. It didn’t enjoy the taste and there was A LOT of olive oil. So, I use Jamie Oliver’s Skinny Homemade Houmous recipe now.

Gimme the houmous: 

1) Drain the tins of chickpeas and tip into the blender. Add 1 tablespoon of tahini, 2 tablespoons of natural yoghurt, one clove of garlic (or one teaspoon of lazy garlic), the juice of the lemon, and a pinch of paprika. Salt and pepper optional. Blitz until smooth!

2) If you want to try red pepper houmous, roast sliced red pepper for around 10 minutes and simply add to the original houmous mixture in the blender. Add another tablespoon of paprika too!

This week, I had the houmous with my quinoa recipe. However, I often add it to pretty much everything! I really like it with poached eggs and avocado on toast for breakfast at the weekend. This recipe makes enough to last you the whole week so get experimenting!