Onion Houmous

Course Lunch
Cuisine Macrobiotic
Servings 2 people


  • 400 Grams Chickpeas Freshly cooked or tinned
  • 1/4 Raw onion Diced
  • 1/2 Teaspoon Herbamare
  • 4 Tablespoons Tahini
  • 1 Lemon juice
  • 1/2 Teaspoon Umeboshi paste
  • Sprinkle Pine nuts
  • Sprinkle Smoked paprika


  • Drain the chickpeas and blend with onion in a food processor or blender. Add all the other ingredients and blend until well mixed. Taste and adjust seasonings if necessary.
  • Gently toast some pine nuts in a frying pan on a low heat, and sprinkle, together with the smoked paprika, onto the houmous for decoration.