Houmous with Fried Garlic, Chili and Lemon
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 358
A creamy dip of chickpeas blended with tahini, garlic, lemon and spices. Serve with the spiced oil and pitta breads as part of mezze spread or for a delicious snack.
recipe updated 4 Apr 2024
Ingredients
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- Tinned chickpeas
- 240 g
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- Lemon
- 1
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- Red chili
- 1
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- Baking powder
- ½ teaspoon
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- Water
- as needed
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- Garlic clove
- 1
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- Tahini
- 60 g
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- Olive oil
- 60 g
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- Water
- 1 tablespoon
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- Ground cumin
- ½ teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Salt
- ½ teaspoon
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- Oil
- 60 g
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- Garlic clove
- 2
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- Cinnamon stick
- 1
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- Lemon zest
- 1 tablespoon
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- Cilantro stems
- 1 tablespoon
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Food processor attachment
-
Colander
Step preview
- Add tinned chickpeas, baking powder and water to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 20 min, 105°C, Speed OFF
- Drain chickpeas into colander
- Rinse under cold water and set aside
- Fit the blade to the Food Processor attachment
- Add garlic clove, tahini, lemon, olive oil, water, ground cumin, ground cinnamon and salt to the Food processor attachment
- Blend until combined
- Transfer chickpeas to Food processor attachment
- Blend until smooth
- Remove the attachment from the machine
- Add oil to the Cooking Chef XL Bowl
- Heat with splashguard fitted until hot - 1 min, 130°C, Speed OFF
- Then add red chili, garlic clove, cinnamon stick and lemon zest to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 3 min, 130°C, Speed OFF
- Then add cilantro stems to the Cooking Chef XL Bowl
- Cook with splashguard fitted until light golden - 1 min, 130°C, Speed OFF
- Let cool slightly
- Spread houmous on a plate
- Spoon oil and crispy toppings onto houmous
- Serve