I’m smitten with homemade houmous. I like the simple, basic recipe, or with other flavours, like sundried tomatoes or roasted peppers. It’s so easy to make it from scratch and using some tricks, it doesn’t take long.
– 2 small lemons (or 1 if it’s big)
– 2 big spoons of tahini
– Bicarbonate of soda (1-2 spoons)
– grounded cumin
– olive oil
– sea salt
Wash the chickpeas and put it to boil with another spoon of bicarbonate of soda. This batch boiled in only 1 hour and 5 minutes. Considering that without the bicarbonate it would have taken 2-3 hours at least, it’s a very neat little trick.
Keep a few peas to decorate the plate, everything else goes into the food processor. Add the lemon juice, the tahini and blend it. In a couple of minutes the houmous is ready. If it’s a too thick, add some warm water.