Homemade Loaded Houmous - Tubby Tom's Style - by Dan Snowdon

Houmous is the dip of the gods - the best way to eat chick peas. It's even better with Tubby Tom's sauce and is great with pitta chips or smashing in a phat falafel wrap.



This recipe is by Dan Snowdon, the raggamuffin head chef at Peppers. 




2 cans of chick peas 

3 cloves of garlic

1 tea spoon of tomato purée

1 tea spoon of cumin

1 tea spoon of paprika

Salt and pepper to taste

The juice of half a lemon

2 table spoons of olive oil

3 table spoons of tahini

Half a buch of fresh coriander 

The Squealer as much as you can handle


For the topping:


Half an onion

3rd of a red, yellow and green pepper

Half a can of chick peas

1 tea spoon of cumin

1 tea spoon of paprika

Salt Pepper

1 teas poon of lemon Tea

1 teas poon of Tomato purée




Wash chick peas, peel garlic, chop coriander and lob it all in a blender/food processor along with all the other ingredients. Prepare the topping and serve in a trendy terracotta bowl, with pitta chips or carrot sticks.




Store in the fridge, in a sealable container - smash before 5 days.




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