Speedy houmous

Whip up a batch of houmous – and jazz it up with your favourite flavours

  • PREP
    5 minutes
  • COOK
    10 minutes


  • 400g can chickpeas, drained
  • 2 garlic clove, crushed
  • 2 tbsp lemon juice, plus extra to taste
  • 2 tbsp fat-free natural Greek yogurt
  • Salt and freshly ground black pepper
  • Pinch of smoked paprika or cayenne pepper (optional)


  1. Put the chickpeas, garlic, lemon juice and yogurt into a food processor and pulse until fairly smooth. Season, then add more lemon juice to taste and sprinkle with smoked paprika or cayenne pepper if you want a bit of extra spice.
  2. Keep in the fridge for up to 3 days and serve with your favourite crudités or crispbreads.

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