Not just any old houmous recipe!

After a couple of attempts of failing to make decent houmous I finally did it and made something that I think is delicious – smooth, creamy and flavoursome hummous!  I have to thank the people who commented about adding more water on my original blog post and this great article from Smitten Kitchen who helped this to come about! 

One evening I peeled the chickpeas while watching some hilarious TV and the next morning I couldn’t help myself and had hummous on crackers for breakfast.  The feeling of satisfaction I felt can only be understood if you have a go yourself – so go on what are you waiting for?

Ingredients:

1 can cooked chickpeas
4 tbsp water (can use reserved water from the can of chickpeas
1.5 unwaxed lemons
1 medium sized clove of garlic

3 tbsp cold pressed extra virgin olive oil (make sure you get the real thing!)

2 tbsp tahini paste
1/2 tsp salt
1/2 tsp paprika
Freshly ground pepper to taste

Method:


  1. Open a tin of chickpeas, drain the water into a bowl and reserve for later
  2. Peel the chickpeas!  It makes all the difference and doesn’t take long – around 10-15 minutes. If you are watching your favourite tv programme at the time you will barely notice you are doing it!
  3. Put your chickpea skins in a compost or green bin
  4. Blitz the peeled chickpeas in a food processor – I only have a handheld blender and I blitz mine in a tall measuring jug which although a bit slower, does the job. 
  5. Once the chickpeas are completely blitzed add reserved water and blend further (or at this point you can just mix with a spoon).  It is important to blitz the chickpeas dry as they don’t seem to grind up as well once wet and you could end up with lumpy bits (which is fine if you like it that way, but not if you want it to be smooth)
  6. Then one after the other (mixing well in between times) add the rest of the ingredients – I usually add the crushed garlic first, then the lemon juice, then the olive oil, then the tahini and then the salt, paprika and pepper.  Adding them gradually ensures that the texture stays smooth.
  7. Once made it can be eaten immediately or stored in the fridge for later use.
As far as cost effectiveness goes, I’m not sure if this is much cheaper than buying it in the shops.  It is convenient though as I can make the quantities I need when I need them and so there is less likelihood of wastage, plus there are no little unrecyclable plastic hummous pots to worry about.  Another good reason to make my own houmous was so that I could control the fat going into it as even organic houmous doesn’t contain cold pressed extra virgin olive oil!
If you do have a go at this houmous recipe I would love to hear what you think and how yours turned out in the comments below!
If you liked this post I would really appreciate it if you click like on Facebook and follow on Twitter – thanks!

4 thoughts on “Not just any old houmous recipe!

Leave a Reply