This is a great recipe for a first-time houmous maker. It literally takes to make and is so much better than store-bought! I would definitely add more lemon juice, though (there is room to experiment and adjust the flavours to your taste!)
A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.