Houmous with ras el hanout and hazelnuts
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Houmous with ras el hanout and hazelnuts
This tasty houmous makes a delicious dig-in starter or a light lunch
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
166Kcal
Fat
12gr
Saturates
1gr
Carbs
8gr
Sugars
1gr
Fibre
3gr
Protein
5gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 40g hazelnuts
- 1 x 400g tin chickpeas
- 1 small garlic clove, crushed
- zest and juice of ½ orange
- 1 tbsp lemon juice
- 1 tbsp tahini
- 2 tsp ras el hanout, plus more to serve
- 2 tbsp extra- virgin olive oil, plus more to serve
Step by step
Get ahead
Keeps in the fridge for up to 3 days.
- Roughly chop the hazelnuts, then toast in a dry frying pan until golden, making sure they don’t burn.
- Drain the chickpeas, reserving the liquid. Tip the chickpeas into a food processor and add the garlic, orange zest and juice, lemon juice, tahini, ras el hanout and olive oil. Whiz until smooth, then season to taste. Add enough of the chickpea liquid to get your preferred consistency.
- Scrape into a bowl, drizzle with a little more olive oil and scatter the chopped hazelnuts and extra ras el hanout on top. Serve with your choice of crudités, bread or tortilla chips to dip.
