Houmous

Serves four

• Dried chickpeas pre-soaked and drained 150 g
• Tahini 100 g
• 2 lemons
• 1 tbsp of extra virgin olive oil (10 g)
• Chopped parsley
• Paprika
• Salt to taste

Nutritional information
Per serving: 296 Kcal

Environmental Impact

Per serving: 
50 grams CO₂ equivalence - carbon footprint
329 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Blend up the chickpeas with a splash of the soaking water to make a dense paste. 

Add the filtered lemon juice and 100 g of tahini.

Add a drop of oil, salt and paprika and serve with chopped parsley.

The Chef’s Advice

You can dress this dish with olives, a drizzle of extra virgin olive oil and pitta bread or croutons. Chickpea houmous is ideal for dipping raw vegetables. 

Nutritional Advice

The lemon juice helps the body to absorb the iron found in the chickpeas.

Environmental Advice

Favour fresh and minimally processed food in your diet.

Pulses are most sustainable when they are fresh or dried, as tinning requires more energy and raw materials in the manufacturing process.