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houmous as it should be
A traditional homous recipe that captures the heart of 5.000 years of Middle Eastern culinary traditions Ingredients
- 240g drained canned chickpeas
- 1 small lemon
- 1 tablespoon sesame paste (tahini)
- 1 clove of garlic (small)
- 3-4 tablespoons of extra virgin olive oil
- pepper, cumin or paprika according to taste
- salt
Directions
- put in the blender the following ingredients: sesame paste, oil, salt, lemon juice, clove of garlic (a small clove...)
- then add the chickpeas, drained and washed very well
- blend for a long time (the longer the better) until the mixture is creamy
- empty into a bowl and refrigerate for at least half an hour
- serve with a sprinkle of cumin, red pepper or paprika according to taste
- serve with crudités of carrot, cucumber, celery, etc..
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Reviews
If the homous doesnt look creamy during mixing then add more oil and lemon - lemon if it's not looking bright colour, oil if you know you already put enough lemon and still not creamy enough. Keep mixing as much as you can, it only gets better!
That is how I make it too! Only, my persian friend cooks the can of chick peas first, They really soften up with that. And, to your ingredients, I actually put roasted red peppers from a jar into the processor. Other times, and trust me, I don't know WHY I experimented with it, but... have you ever tried your recipe with green olives??? I love to experiment with things and tried that once with those little green olives with the pimmentos in them, thinking totally that it would be a disaster, but it was really refreshing, specially with the lemon juice in the mix!!! Anyway, this is a proper recipe of Houmous! Kudo's!!!!
It is delicious. I ate with bread, salt cookies, carrots, celery, potatoes,salads, etc. Try with every thing.
Thank you very much for this recipe! It's one of my favorite food... since when I lived and worked in Jordan.1
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