Recipe: houmous (or hummus, if you’re American)
Posted by Kerry
January 2, 2009
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Now that we’ve all had our fill of Quality Street and chipolatas, it’s time for something a little lighter and more wholesome. The single most wholesome foodstuff I can think of is chickpeas, and the ultimate chickpea recipe has got to be houmous.
I present to you the only houmous recipe I’ve actually liked (and believe me, I’ve tried them all). It’s not a fancy-schmancy one with loads of complicated flavours or chewy bits added, but that’s the appeal for me – I love the simple, fresh taste and smooth-but-grainy consistency you get with this one.
1 400g tin of chickpeas
2 tbsp light tahini
1 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, finely chopped
loads of salt and pepper
Drain half of the water from the tin of chickpeas (if you’re not sure how much you’ve drained, err towards keeping less water – you can always add more later, but if it’s too watery there’s not much you can do).
Put the chickpeas and remaining water in the blender. Add the tahini, olive oil, lemon juice, garlic and seasoning.
Blend. If it’s too gritty, add a little water and blend some more – bear in mind that it should be a bit grainy, though.
Et voila – delicious houmous. A whole tub of it, in fact, for very little money.
4 comments Categories: recipes
January 3rd, 2009 at 12:10 pm
Thanks for this Kerry! I have some chickpeas I bought intending to make humous but then never found a recipe… I’m looking forward to trying this! Now to just find some tahini…
January 11th, 2009 at 2:09 pm
Thank you Kerry! I’ve tried a few houmous recipes that have all been rubbish. I have just made this and I’ve got a nice big tub full and it’s really lovely! Hooray! Anyone else making it – take note of what Kerry says about erring on the side of less water, and go a bit easy on the pepper – I’m always overzealous because I love black pepper, so I think I’ve given mine a bit of a kick.
Kerry, any idea for a recipe using chickpeas from dried? I was about to buy some dried ones yesterday but then I saw that not only do you have to soak them overnight, but then boil them for an hour! Yikes.
Right, it’s lunchtime.
September 20th, 2009 at 3:27 pm
Thank you so much for this recipe. Like you I’ve tried lots of different recipes and none of them have been as nice as this one. Have had a little look at the rest of the site nad there are lots of other very interesting things here too.
May 12th, 2010 at 12:27 pm
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