Houmous, basic recipe

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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.

Houmous, basic recipe

– Dried Chickpeas
– 2 small lemons (or 1 if it’s big)
– 2 big spoons of tahini
– Bicarbonate of soda (1-2 spoons)
– ground cumin
– olive oil
– sea salt
– garlic

Soak the chickpeas in water over night, it will be very easy to boil them next day. Here comes the most important trick: I add 1 spoon of bicarbonate of soda. It cuts the time of boiling to 1 hour.

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.

Add the ground cumin at the end. Make a few small adjustments with salt and lemon if they are necessary and blitz again. The houmous is now ready to be served.

Houmous, basic recipe

To serve, I always use Sumac (the red-purple with a sour flavour spice), olive oil or spicy olive oil (mix of olive and rapeseed oil with chilli flakes). Of course, pitta and olives.

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