tomato houmous

tomato houmous


200g dry weight chick peas cooked as per packet instructions
135ml oil
50g tomato puree
10ml balsamic vinegar
2 teaspoons garlic powder
salt and pepper
1/4 tsp chilli


Place all the ingredients except oil in a food processor, then gradually add the oil whilst pulsing the food processor until you have achieved a loose runny consistency a bit like natural yoghurt or double cream.

Make once in the month- serve 10g per person per meal, can be frozen.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 862
protein (g)- 23
fat (g)-40
sat fat (g)- 5.29
carb (g)- 104
5 a day portions- 3.5
fibre (g)- 10
salt (g)- 1
calcium (mg)- 171
iron (mg)- 5