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houmous recipe

This protein-packed dip is just so versatile; a perfect snack during pregnancy, as well as for hungry toddlers. Serve with sticks of raw vegetables, like carrots or pepper, or pitta bread


  • 2tbsp sesame seeds
  • 1tsp ground cumin
  • 400g tin chickpeas, drained
  • 1 clove garlic, chopped
  • Juice of 1 lemon
  • 3tbsp olive oil
  • Freshly ground black pepper
  • Handful fresh coriander, chopped
  • Sticks of carrots, cucumber and celery for dipping


  1. Heat the sesame seeds and ground cumin in a dry frying pan for a minute (reserve 1 teaspoonful of the mixture), then put in a food processor. Add the chickpeas, garlic, lemon juice and oil and whizz to a purée.
  2. Stir in the coriander and black pepper, and blend again. You can add more olive oil or water until the houmous has reached your desired consistency.
  3. Serve in a small bowl sprinkled with the reserved sesame seed mixture and the vegetable sticks for dipping.

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