• 1 garlic bulb
  • 410 g tinned chickpeas
  • 3 tbsp tahini paste
  • 4 tbsp lemon juice
  • ½ tsp paprika, for sprinkling
  • 1 tbsp olive oil, for drizzling


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Trim the top off the garlic bulb. Wrap the whole bulb loosely in foil. Roast for 20-30 minutes until softened. Remove from the oven, cool a little and pull away three of the cloves.

  2. 2

    Drain the chickpeas, reserving 4-6 tbsp of the liquid from the tin, then rinse. Place the chickpeas in a blender or food processor with 3 tbsp of the reserved liquid.

  3. 3

    Add the tahini paste and lemon juice, then squeeze in the flesh from the three cloves of garlic. Blend for a few seconds until smooth and creamy. Add a little more of the liquid from the tin, if the mixture is a little too thick. You want a nice dipping consistency.

  4. 4

    Season to taste with salt. Chill the houmous for at least 1-2 hours, then serve sprinkled with paprika, drizzled with a little olive oil and your chosen dippers.


    Cook's tip: squeeze the flesh from the remaining garlic, then freeze and use as needed. Alternatively, you can make the houmous using raw garlic. Just replace the roasted garlic with 3 raw crushed cloves.

Nutritional Details

Each serving provides
  • Energy 578kj 138kcal 7%
  • Fat 6.4g 9%
  • Saturates 0.8g 4%
  • Sugars 0.5g <1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 666kj/159kcal

Each serving provides

11.3g carbohydrate 5.1g fibre 6.2g protein

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