Recipes & Tips



hommos comptoir

Serves 5–6 (500g)

  • 225g drained cooked chickpeas
  • 75ml fresh lemon juice
  • 1-2 cloves garlic, crushed
  • A little of the cooking liquid from the chickpeas (or water)
  • 150g tahini (shop-bought, home-made), stirred until creamy before measuring
  • ¾ tsp salt
  • A pinch of ground cumin (optional)

Our hommos is strongly flavoured with lemon, garlic and tahini so it’s much more intense than the sort you get from the supermarkets. If you want to skin the chickpeas first it’s great as the flavour is better but if you feel a bit lazy you leave them on. If you purée the chickpeas first it’s easier to get that authentic smooth texture. Place cold, drained chickpeas in a food processor with half the lemon juice and a mashed clove of garlic, then puree until smooth.
Next add half the tahini then puree again until very smooth once more. You can add 1 or 2 small ice cubes to the mixture with the tahini as this will help to create a very pale colour. Then add more garlic, tahini or lemon juice plus salt and cumin (if using) to taste.



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