Greek salad houmous
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Greek salad houmous
Turn an easy dip into a party platter with the addition of a juicy Greek salad. Dig in with flatbreads and crudités.
Serves: 6
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
258Kcal
Fat
20gr
Saturates
3gr
Carbs
9gr
Sugars
2gr
Fibre
5gr
Protein
8gr
Salt
0.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 tbsp pine nuts
- 100g cherry tomatoes, quartered
- 100g cucumber, diced
- ½ small red onion, finely sliced
- 50g pitted kalamata olives, halved
- ½ tsp dried oregano
- 2½ tbsp extra virgin olive oil (preferably Greek)
- 75g tahini, stirred
- 3 garlic cloves, crushed
- juice of 1 lemon
- 1 x 400g tin chickpeas
- 1 tsp ground cumin
- 50g thick Greek yogurt
- 20g feta, crumbled
- small handful fresh dill, chopped
Step by step
- In a small frying pan, toast the pine nuts for 2-3 minutes or until golden. Remove from the pan and set aside.
- In a bowl, combine the tomatoes, cucumber, red onion, olives, oregano and ½ tablespoon of the oil. Set aside.
- Put the tahini and garlic in a food processor. Reserve 1 teaspoon of the lemon juice and add the rest to the food processor with a pinch of salt. Whizz until smooth and light in colour. Drain the chickpeas, reserving the liquid. Add them to the food processor with 4 tablespoons of the chickpea liquid and the ground cumin. Whizz until very smooth, about 2-3 minutes. Add a splash more of the chickpea liquid, if needed.
- Spread the houmous onto a serving platter. Mix the yogurt with the reserved lemon juice and swirl into the houmous. Top with the marinated Greek salad and drizzle over the remaining 2 tablespoons of oil. Sprinkle over the pine nuts, crumbled feta and the dill to serve.
