Name: Amelie’s Houmous
Prep time: 20 min
Cook time: 6 min
Yield: 6
Ingredients: 2 dough bases, to serve; 500g/1lb 2oz tinned chickpeas, rinsed and drained (liquid reserved); 100ml/4fl oz extra virgin olive oil; 1 clove garlic, peeled; 50g/2oz tahini paste; Tabasco sauce; 80g/3½oz preserved lemon; 150ml/¼pt reserved chickpea liquid; Salt and freshly ground black pepper; To garnish; Smoked paprika, to taste; Fresh coriander leaves, roughly torn; Olive oil

VMG Recipes