Recipe: Houmous

It’s summer time, and that means light, cool nibbles on sunny days and picnics galore. One of my favourite snacks is vegetable sticks with houmous. Unfortunately, I’ve not yet found a commercially-made houmous that’s syn-free (if there is one, please do feel free to enlighten me!), which is daft because all the essential ingredients are free, or even speed, foods on the Slimming World plan.

So I decided to try making some of my own.

F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used



  • 1 can chickpeas (P)
  • 1/2 medium onion (S)
  • 2 – 4 cloves garlic (depending on how garlicky you like it) (S)
  • Low-cal spray oil (F)
  • Pinch paprika (F)
  • 1 tbsp balsamic vinegar (F)
  • 1-2 tbsp lemon juice (S)
  • water


  • Spray the garlic cloves with a little spray oil and wrap them in tin foil, then roast them at 200C for 25-30 minutes till soft. (Leave the skin on for this part.)
  • Dice the onion and lightly sauté in a little spray oil.
  • Drain the chickpeas and pop them in a food processor with the onion, paprika, balsamic vinegar, and lemon juice, then squeeze the roasted garlic out of its skin and pop that in as well.
  • Whiz until smooth, adding water a tablespoon at a time till you have the consistency you want, then pop in an air-tight container and leave it in the fridge to cool.
  • Serve with vegetable sticks.

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