Saturday, April 6, 2013


This houmous recipe is from a cookbook of my mother-in-law which she got in 70's. When the houmous is made from dried chickpeas soaking the chickpeas  over night takes a bit more planning but makes a big difference in taste. However all the steps of soaking and cooking the chickpeas can be skipped if using tinned chickpeas and everything can go into the food processor at no time.

 250 grams dried chickpeas
100 ml tahini
100 ml olive oil
2 teaspoons paprika
5 gloves of garlic (crushed)
Juice of 3 lemons

Soak the chickpeas in hot water water overnight, make sure the water is at least 2 inches above the chickpeas.
Drain the chickpeas place them in a pan and fill with fresh water and a pinch of salt.
Bring to boil and simmer in low heat for an hour, until the chickpeas are very soft and can be smashed with your fingers.
Drain the chickpeas and let them cool to room temperature.
If you prefer a really smooth houmous then once cooled peel the chickpeas.
Chickpeas have a thin skin and it is easiest take them off when you place a single chickpea between your thumb and next 2 fingers and press gently until the chickpea pops and into a bowl and you are left with the skin in your hand. This may seem like it takes long time but in fact it only takes about 10 minutes and make a real big difference in the final texture.
Put the chickpeas, crushed garlic, tahini, half of the olive oil and half of the lemon juice in a food processor. Pulse and while the food processor is working add more lemon juice and olive oil.
Check the texture of the mixture and if it needs more thickening add more olive oil, if it nee is thinning add more lemon juice or if you don't like too much lemony you can replace some of the lemon juice with water and add water instead.
Taste and add seasoning and paprika.
You can reserve some of the olive oil to pour over the houmous for presentation.
Serve with chopped parsley and a sprinkling of paprika.

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