Houmous is so expensive to buy in supermarkets, but is relatively cheap to make at home, plus you can tailor it to your own specific taste.
This is how I make my plain Houmous:
- 1 x 410 g can of chick peas (240 g drained)
- 40 ml of liquid drained from chick peas
- 3 tablespoons lemon juice
- 1 1/2 tablespoons tahini (creamed sesame, found in all good supermarkets now, usually the sauces/pasta and rice aisle)
- 2 large cloves crushed garlic
- 1/2 teaspoon salt
- 2 tablespoon olive oil
(requires food processor)
1) Drain the chick peas (reserve 40 ml of the liquid, will be used later.)
2) Attach knife blade in processor, add chick peas, lemon juice, tahini, garlic, salt and olive oil blend together on a high speed, stopping to scrape down the sides.
3) Pour the 40 ml of reserved liquid into the mix and blend on a slow speed for 3-5 minutes, (again stopping during to scrape down the sides), until smooth and completely combined.
4) Refrigerate for at least an hour before serving. Houmous can be stored in a plastic container for up to 3 days in a fridge.
I like to eat houmous with sticks of celery, carrot, pepper, and toasted pitta bread. This basic recipe can be changed to suit your mood by adding for example, sliced/dried chilli for a bit of heat, cayenne pepper for colour and flavour, or another favourite of mine sliced olives and a little extra olive oil at time of serving.
Houmous is a great source of fibre, protein, iron and calcium, it’s super stuff for Vegans.