My favourite houmous recipe requires a bit of extra prep, but it is worth it for the silky smooth result.
Houmous
Prep Time 1 hour
Cook Time 30 minutes
Servings 6
Ingredients
- 1 tin Chickpeas in water
- 70 g Tahini
- 2 cloves Garlic
- 1 tbsp Lemon juice
- 1 tsp Turmeric
- ¼ tsp Ground cumin
- ½ tsp Salt
Instructions
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Drain and rinse chickpeas.
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Squeeze each chickpea gently until they pop out of their skins. Discard skins.
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Place skinned chickpeas into a pan and cover with three times their depth in water. Boil gently for 15 minutes. Top up water if chickpeas aren't covered.
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Drain, reserving water.
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Add all ingredients, plush a little of the reserved water to a food processor and blitz on high speed for five minutes, checking every minute or so for texture and taste. Add more reserved water if needed.
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Leave to cool, then refrigerate.