Sun Dried Tomato and Black Olive Houmous
Sun Dried Tomato and Black Olive Houmous

A few years ago we had a major financial melt down.  Two small children, one income and a monthly deficit of around £1000… It’s when I started really looking at what we spent on food.  Houmous was always a staple in our weekly shop, and the kids love it, but when I realised I could make a months supply for the same price as a supermarket tub, I couldn’t go back.  Financial crisis over the Houmous is here to stay!

Ingredients for a large bowl:

2 tins chick peas (drained)

2 tablespoons tahini

1 handful of chopped sundried tomatoes

1 handful of chopped pitted black olives

2 cloves of garlic

Juice of 2 lemons

2 tablespoons rapeseed oil (or oil from the sundried tomatoes)

1 tsp sea salt

1 tsp ground cumin

Ground black pepper

Method:

1. Add the ingredients to a food processor and pulse until blended but textured.

2. Add additional salt and pepper to taste.

3. Serve with warm flatbreads, crudités, add to jacket potatoes, salads or sandwiches.

This recipe will keep in the fridge for up to 5 days.

Let me know how you like it?

Lauren x

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Posted by:holefoodfamily

I'm Lauren and this is my family, my husband Tim, and children Leo and Gwen... Hole Food is our family cookbook, the way we eat day to day, a homage to wholesome food and a passion for growing, cooking and eating it!

5 replies on “Sun Dried Tomato and Black Olive Houmous

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