Homemade Houmous with Chilli Chutney

Who doesn’t love Houmous?

Houmous (Hummus) is so easy to make and is a great accompaniment to so many meals.  Our favourite meal is a delicious tagine and houmous makes a great fresh side dish.  We use hummus like butter in wraps, put a great blob of it next to rice dishes and our toddler loves it as a dip for vegetables.  It is hard to find a child or adult that doesn’t love this dip, so mastering your own home-made hummus is a great life skill!

Tip:  Don’t be afraid to experiment – chick peas can be exchanged for split peas, beans or lentils!

Prep Time: 15 mins (excluding soaking and cooking of chick peas)

Total Time: 15 mins


  • 400g dried organic chick peas (soak overnight and cook for 40 mins in prep)
  • 4 tbsp Tahini (or simply grind your own organic sesame seeds)
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 3 tbsp olive oil
  • 1 tbsp lemon juice

For the Chutney:

  • Green chillies
  • Garlic Leaves
  • Mustard Leaves
  • Olive Oil
  • Lemon Juice


  1. Place all ingredients in a food processor and blend until smooth.  You may like to leave it a little rustic with small chunks of chick pea!
  2. Use paprika and a drizzle of oil as a garnish
  3. For the chilli chutney, chop ingredients finely and combine in a bowl with the olive oil and lemon juice
  4. Serve immediately or store in the fridge in a sealed container for up to 3-4 days

Thank you to recipe creator Mr Sham.  Photo by Amanda Mann and Bowl by Lilly Mann.