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Thursday, 5 February 2015

Houmous from Scratch

Want some dips for the family to munch on that will not cost an arm and a leg even cheaper if you make flatbreads to dip with (other than raw veggies that is).

Ingredients for Basic Houmous:

250g dried chickpeas
1 1/2 tablespoon bicarbonate of soda
4 tablespoons of Tahini
Juice of 1 Lemon
2 garlic cloves crushed
1 teaspoon of cumin
4 tablespoons extra virgin oil
Paprika to finish
Pitta bread/flatbead and olives to serve

Method

Pop the chickpeas into a bowl and cover with plenty of water.  Stir in 1 tablespoon of bicarbonate of soda.  Cover the bowl with a tea towel or clingfilm and leave to soak overnight.

The following day check the chickpeas they will have absorbed a lot of the water and swollen up.  Drain the chickpeas and rinse them well.  Pop them into a saucepan and then add the 1/2 tablespoon of bicarbonate of soda which has not been used.  Add water to cover.

Bring the contents to a boil; during this process scum will form on the top just skim this off.    Pop the saucepan lid on the pan at a jaunty angle like  French Beret then simmer for about one and a half hours or until the chickpeas are just tender.  Drain and rinse well.

In a food blender or food processor whizz everything together the tahini, lemon juice, garlic and cumin.  Then blend in 4 tablespoons of water. Add the chickpeas along with 2 tablespoons of olive oil and whizz up again to the consistency of your choice.  It can be left slightly chunky or smooth if using it as a dip.  Season to taste with so,e salt.  Drizzle the remaining olive oil and sprinkle with a little paprika just before serving with pitta bread/flatbreads.

Variations:

Caramelised onion houmous

Gentl cook thin slices of white or brown onion in olive oil and a little butter and a sprinkling of sugar until they go gold and caramelised.

Stir through the houmous and serve spread over crusty bread or on crackers.

Pesto

Add 2 - 3 tablespoons shop bought or home made pesto and stir to combine.  Top with grated parmesan and serve with crudites.

Lemon and Coriander

Add an additional squeeze of lemon juice then mix in finely chopped coriander leaves.

Roasted Red Pepper

Chop and grill roasted red peppers until charrred - this makes them delish.Remove the skin and then whizz into the houmous mixture until blended.

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