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Posts Tagged ‘Houmous’

Such a good recipe for hummus we couldn’t stop eating it and had to make another batch! Once you’ve bought the tahini you may as well use it up.

  • 2 x 400g tins of chickpeas
  • 2-3 garlic cloves, peeled
  • 4 tbsp tahini
  • juice of 2 lemons
  • 2 tsp sea salt
  • best extra virgin olive oil
  • 50g pine nuts, toasted

Drain the chickpeas, keeping 50ml of the juices from the tin, and rinse.

Put the chickpeas into a food processor, add the garlic cloves and tahini, and process for a few minutes.

Add the reserved can juices, then half the lemon juice and the sea salt, and process until smooth.

Taste and add some more lemon juice, if you like.

Scrape the hummus into a dish, drizzle generously with your best olive oil, sprinkle with the toasted pine nuts, and serve as a starter, with  breadsticks and crudités for pack lunch, or with a selection of other mezze dishes.

(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon 2012.)

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HummusHoumous is very cheap to make and is almost instant if you use tinned chickpeas. You will get at least three times the quantity of one of those little supermarket tubs from this recipe. It also tastes great and is really healthy.

Hummus 

  • 2 tins of chickpeas, drained, reserving some of the liquid
  • 1 large garlic clove
  • 3 tbsp tahini
  • juice of 2 lemons
  • 3 tbsp olive oil
  • 1/2 tsp sweet paprika

Crush the garlic with some salt until it becomes a paste. Put the chickpeas, tahini and garlic in a blender or food processor and puree a little and then season with salt. Add the lemon juice and continue blitzing until smooth. Scrape out into a bowl and mix the olive oil in well. If it’s a bit dry add some of your reserved liquid. Check that there is enough salt. Sprinkle with the paprika and drizzle another bit of olive oil over the top.

(Original recipe from ‘Falling cloudberries’ by Tessa Kiros)

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Well here’s a nice tasty houmous and a bit different from the one we’re all used too. We love houmous but it sometimes has that over-powering thing you get from raw garlic (no matter how little you use). This one uses some cooked red onions and indian spices for flavour instead and it’s a winner!

Red onion & Indian-spiced houmous

  • 2 tbsp olive oil
  • a red onion, thinly sliced
  • 1 tsp each of cumin seeds and coriander seeds
  • 1/2 tsp fennel seeds
  • 400g tin chickpeas, rinsed and drained
  • juice 1/2 lemon
  • 1 tbsp tahini
  • 2 tsp finely chopped coriander
  • pitta bread or grilled soft tortilla to serve
Heat 1 tbsp oil in a non-stick pan and fry the onion until soft and getting a bit of colour. Take off the heat and set aside to cool.
Toast the spices for a couple of minutes on a low heat and then grind to a powder in a mortar and pestle.
Blitz the chickpeas, lemon juice, tahini, ground spices, some salt, coriander and red onion in a food processor until smooth.
Serve dressed with some olive oil and something crunchy to dip in it.
P.S. We spread the leftovers on soft tortillas and stuffed them with roasted veggies and rocket for lunch to take to work.

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