- 400g can chickpeas, drained
- 100-300g roast roots, such as carrots, parsnips, celeriac and perhaps some roast onion
- Juice of 1 small lemon
- 2 tbsp tahini or thick natural yoghurt
- 2 tbsp olive or rapeseed oil, plus extra to finish
- 1-2 garlic cloves, finely chopped
- ½ tsp cumin seeds, bashed, or a good pinch of ground cumin, plus extra to finish (optional)
- Good pinch of dried chilli flakes, plus extra to finish (optional)
- Salt and freshly ground black pepper
In a food processor, whizz the chickpeas, roots, lemon juice, tahini or yoghurt, oil, garlic, cumin and chilli flakes together until fairly smooth. If it’s too thick, thin with some hot water until you achieve the consistency you like. Season to taste with salt and freshly ground black pepper. To serve, spoon the houmous into a bowl or onto a plate, sprinkle with a good pinch of crushed cumin seeds and chilli flakes, if you like, and trickle on some extra virgin olive oil or rapeseed oil. Serve with raw vegetable crudités, or corn or vegetable crisps. Sealed in a container, this houmous will keep well in the fridge for up to a week.
Use whatever leftover roast roots you have, and if you have some roast onions or garlic, chuck those in, too. If you don’t have any chickpeas, cannellini or butter beans also work well.
Dried chickpeas are cheaper than canned. Soak in water with a teaspoon of baking soda overnight.
Parsnips are low in calories and fat, high in fibre and contain lots of antioxidant vitamin C and bloodboosting vitamin K.
Very low in calories and a good source of vitamin K, celeriac can also be eaten raw in salads. To prevent discolouration, soak in water with a dash of vinegar or lemon juice added.