Curry Houmous

 Sous Chef J likes to eat finger food and dips are a particular favourite of his.  Up until now, we've had a bit of a stand off in relation to the tastiness (or otherwise in his opinion) of houmous.  However, bearing in mind that he likes all things yellow and mango chutney is good, we hit upon the idea of making a curry-style houmous dip.

We gathered the meagre ingredients - ready made houmous (we do make our own but this was for a speedy lunchtime 'solution'), a tablespoon of curry powder and a dollop of mango chutney.

The ingredients were combined and mixed well.  

Finally, the dip was served with tortilla chips... although we have used mini poppadums as dippers which work well too.

We now make it in larger amounts, then halve the batch and store one lot in an airtight container in the fridge for up to two days.

Give it a try and let us know what you think!