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Essential Chickpeas in Water240g Drained
240g DrainedItem price
70pPrice per unit
29.2p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Tip the chickpeas and ½ their liquid into the bowl of a large food processor with the tahini, garlic, cumin and lemon juice. Whizz to form a smooth purée, adding more chickpea liquid as needed to loosen. Season and set aside.
Heat 1 tbsp oil in a large frying pan or wok over a medium heat, then add the onions with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, until softened and caramelised. Set aside on a plate. Heat the remaining 1 tbsp oil in the same pan and add the mushrooms. Fry over a high heat for 10 minutes, until golden and starting to crisp up.
Divide the houmous between plates and top with the onions, mushrooms and almonds. Melt the butter, drizzle over everything and scatter with the parsley. Serve with the warmed pittas.
Chickpea liquid (or aquafaba) is often used to make vegan meringues as it becomes thick and fluffy when whisked. Adding it to your houmous will make it lighter in texture.
Typical values per serving when made using specific products in recipe
Energy | 2,927kJ/ 701kcals |
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Fat | 35g |
Saturated Fat | 10g |
Carbohydrates | 67g |
Sugars | 9.2g |
Fibre | 12g |
Protein | 24g |
Salt | 0.8g |
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70pPrice per unit
29.2p/100g0 added
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Quantity of Cypressa Tahini in trolley 0
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£3.50Price per unit
£1.17/100g0 added
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60pPrice per unit
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£1.60Price per unit
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35pPrice per unit
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£5.50Price per unit
£1.10/100ml0kg added
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17p each est.Price per unit
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£1.20Price per unit
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£3.00Price per unit
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£1.75Price per unit
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80pPrice per unit
32p/10g0 added
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65p