Veg Box Houmous Recipe | Abel & Cole

Veg Box Houmous

Veg and houmous: chickpeasy and delicious. First, rustle up a speedy basic houmous: Tip your chickpeas (including liquid from the tin) and bay leaf (if using) into a saucepan. Simmer for a few mins, just till warmed through. Drain. Remove bay leaf. In a food processor, blender or in a large pestle and mortar, blitz the warm chickpeas with lemon juice and a good grating of zest, garlic, tahini, olive oil and a good pinch of salt and pepper till nice and smooth. Taste. Adjust seasoning as needed, and trickle 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
Peel and dice about 5 beetroot. Roast in a baking tray with some olive oil, salt and pepper at 200°C/Gas 6, till tender (about 30 mins). Whizz up with houmous, a good hit of fresh orange juice and zest and a pinch of chilli flakes or powder, and more oil if needed.
2. Squash & Lime
Peel and cube ½ a small butternut squash. Roast with olive oil, salt and pepper till soft. Mix with the houmous. Finish with a good squeeze of lime, and more oil if needed.
3. Spiced Greens
Pull a handful of kale, cavolo nero or chard leaves from their stalk. Finely chop. In a hot frying pan, mix a drop of olive oil, a small, 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. Fold in the greens. Cook till soft and bright green. Stir through the houmous. Finish withmore lemon juice, zest and olive oil as needed.
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