Part of our series of Fireflame Chilli Dips, this is the most complicated of the three (but it's still pretty simple, provided you have a food processor).
If you've never tried making your own houmous, you should! It's way tastier than the shop bought ones. And the addition of our Fireflame chilli jam takes it to the next level. The perfect party dip!
Click here for two more Fireflame Chilli Jam Dip recipes
Fireflame Chilli Houmous
Helen Upshall
10 minutes
A delicious chilli houmous made with our Fireflame Chilli Jam
Ingredients
- 246g tin chickpeas, drained
- 1 tsp garlic powder
- 1 tbsp tahini
- 1 tbsp lime juice
- 40g Fireflame Chilli Jam
- Sea salt
TO SERVE
- 1 tbsp Fireflame Chilli Jam
YOU WILL NEED
- Food processor or blender
Directions
Place all the ingredients, with the exception of the salt, in a food processor or blender.
Blitz for 30 seconds until the ingredients start to form a smooth paste. Add 1 - 2 tablespoons cold water depending on your desired consistency. Season accordingly.
Spoon the houmous into a serving bowl and top with the reserved Fireflame Chilli Jam. Serve alongside crackers, crisps and crusty bread as desired.
