Salad Cress Houmous

You Will Need

  • 400g can chickpeas, washed and drained
  • ½ lemon, juice
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2 tbsp tahini paste
  • 2 punnets of salad cress
  • A pinch of freshly ground black pepper
  • A small handful of pine nuts
  • Extra virgin olive oil, drizzled


Who doesn’t love a bit of houmous? Fantastic as a tasty dip or smothered inside your favourite sandwich, this healthy accompaniment works perfectly with the peppery kick of salad cress.


  1. Chop 2 punnets of salad cress finely, reserving a handful for a garnish.
  2. Add the chickpeas, garlic, tahini paste, olive oil and lemon juice to a blender and blend until smooth. Loosen with a little water if required.
  3. Add the first batch of chopped salad cress to the houmous and stir to combine. Spoon the houmous into a serving bowl and add the freshly ground black pepper. Garnish with the remaining salad cress, pine nuts, and drizzle with extra virgin olive oil if desired before serving.

Serves: 2 as a light meal or more as a sharing dish