Houmous Dip

This makes 8 portions at 2pp/approx.80kcal per portion or 4 at 4pp/approx.160kcal per portion.


You Will Need:

(For 8 small or 4 large portions)

1 can chickpeas (240g drained)

2 cloves crushed garlic

Juice and zest of 2 lemons

1 tablespoon olive oil

170g pot Total 0% fat Greek yoghurt

Dried mixed herbs

Black pepper

To serve:

Pomegranate seeds


Harissa paste (optional)


Put all the ingredients into a food processor and blitz until the consistency you like.(Save a little yoghurt and lemon zest for the garnish). I prefer my houmous very smooth, but you can make it chunkier. If you like it less 'dippy' and more spreadable, add less yoghurt so that it's thicker.

Really take the time to taste and season. It's very rarely spot on at first. I usually end up adding loads more black pepper and herbs, or some more lemon juice.

To make serving sizes easier to propoint, weigh the whole amount, then weigh into individual portions. 

Top with a tiny blob of yoghurt, some pomegranate seeds, lemon zest and chopped chives. If you like a spicy kick, add a tiny amount of Harissa paste.

I served mine with some carrot sticks and a toasted Warburtons wrap for an extra 3pp/approx.120kcal.

It would also be delicious with my Bagel Melba Toast.