Canned houmous

Appetizers Side dishes

Préparation

20 min

Traitement thermique

45 min

Temps de conservation

6 months in a dry and fresh place (<6 c °)

Chiche, we make you travel beyond your kitchen with this recipe for homemade houmous. This chickpea puree is the essential of Lebanese cuisine. Served with pita or vegetables, it is a real treat. Know that in addition to the chickpea is full of carbohydrates and vegetable proteins! A more than winning combo. You will only have to taste it your eyes closed by imagining you on the terrace in Beirut or elsewhere.

For how many ?

Terrines Le Parfait Super> terrine - 350 (diameter: 85)

Ingredients

Chickpea

400 g

Tahin (sesame puree)

100 g

Lemon

Garlic

2 pod

Espelette pepper

Salt

Yogurt (stirred)

Olive oil

2 c. folk

Mint ( or coriander)

Steps

Rinse and drain the chickpeas.
Mix the chickpeas with the tahini, lemon juice, crushed garlic cloves and yogurt, gradually incorporating the olive oil. Add salt and pepper to your taste.
Fill the terrines Le Parfait Super 500 up to 2 cm from the edge, close and immediately proceed to the heat treatment, 45 minutes at 100°C.

Tip: Eat with fresh mint or coriander leaves and serve with vegetables cut into sticks.

Recettes destinées à un usage domestique, dans le respect des règles d’hygiène.

Rate this recipe

1 comment

- Olie
- March 20, 2026 at 2:08 pm
Bonjour,
Essayé plusieurs fois mais la texture après stérilisation est très sèche alors qu’avant elle est parfaite.
Une suggestion ?
Merci

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