This lightened up version of houmous is a lovely dip to have with toasted wraps or veggies. My recipe is really lemony and garlicky, but it's one of those combos you can play around with until you get the mix of flavours you like best.
This makes 8 portions at 2pp/approx.80kcal per portion or 4 at 4pp/approx.160kcal per portion.
You Will Need:
(For 8 small or 4 large portions)
1 can chickpeas (240g drained)
2 cloves crushed garlic
Juice and zest of 2 lemons
1 tablespoon olive oil
170g pot Total 0% fat Greek yoghurt
Dried mixed herbs
Harissa paste (optional)
Put all the ingredients into a food processor and blitz until the consistency you like.(Save a little yoghurt and lemon zest for the garnish). I prefer my houmous very smooth, but you can make it chunkier. If you like it less 'dippy' and more spreadable, add less yoghurt so that it's thicker.
Really take the time to taste and season. It's very rarely spot on at first. I usually end up adding loads more black pepper and herbs, or some more lemon juice.
To make serving sizes easier to propoint, weigh the whole amount, then divide into individual portions.
Top with a tiny blob of yoghurt, some pomegranate seeds, lemon zest and chopped chives. If you like a spicy kick, add a tiny amount of Harissa paste.
I served mine with some carrot sticks and a toasted Warburtons wrap for an extra 3pp/approx.120kcal.
It would also be delicious with my Bagel Melba Toast.
(Click HERE for recipe).
For a delicious 0pp salad dressing, mix one teaspoon of the houmous with some vinegar such as seasoned rice wine vinegar. This makes a delicious change to a regular vinaigrette.