Veg Box Houmous

Veg and houmous: chickpeasy and delicious. First, rustle up a speedy basic houmous: Tip the chickpeas (including liquid from the tin) and bay leaf (if using) into a saucepan. Simmer for a few mins, till just warmed through. Drain and remove the bay leaf. In a food processor, blender or in a large pestle and mortar, blitz the warm chickpeas with lemon juice and zest, garlic, tahini, olive oil and a good pinch of salt and pepper till smooth. Taste and adjust the seasoning as needed, trickling in more oil or juice as needed to get a smooth consistency.
Now it's time to get veggie...

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  • 400g tin of chickpeas
  • 1 bay leaf (optional)
  • 2 lemons, juice and a little zest
  • 1 small garlic clove
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Sea salt and freshly ground pepper
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1. Beetroot, Orange & Chilli
Preheat your oven to 200°C/Fan 180°C /Gas 6. Peel and dice about 5 beetroot. Pop them in baking tin with some olive oil, salt and pepper and roast for about 30 mins till tender. Whizz gthe roast beetroot with the houmous, a splash of fresh orange juice and a pinch of zest, a pinch of chilli flakes or powder and more oil if needed.
2. Squash & Lime
Halve a small butternut squash and dice 1 half. Tip into a roasting tin with salt, pepper and a glug of olive oil and roast for about 30 mins till soft. Blitz the roast squash with the houmous and finish with a squeeze of lime juice and a little more oil, if needed.
3. Spiced Greens
Strip a handful of kale, cavolo nero or chard leaves from their stalk and finely chop them. In a hot frying pan, mix a drop of olive oil, a chopped garlic clove, 1 tsp freshly grated ginger and a good pinch of chopped red chilli, ½ tbsp cumin seeds, 1 tsp turmeric and a pinch of ground cinnamon. Stir and fold in the greens. Cook till the leaves are soft and bright green. Stir the greens through the houmous and finish with more lemon juice, zest or olive oil as needed.
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