A few weeks ago I went into a bit of a houmous phase… well, I say a bit, at one point I think I may have been eating it three times a day I was that into it! It was excellent for my vegetable intake as every dollop of houmous was transported by crudites. Now, after buying houmous every other day I decided that it couldn’t be that hard to make houmous. I was right!
However, I will warn that if, like me, your mini food processor is, frankly, a bit rubbish, then you will either want to double the batch and use a big food processor or simply resign yourself to chunky houmous, still delicious, just chunky.
400g tin chick peas
2 cloves garlic, peeled
6tbsp olive oil
1 tbsp lemon juice
1 tbsp ground cumin
– Drain and wash your chickpeas.
– Tip all of the ingredients into a mini food processor.
– Blitz until smooth.
– If still rather stiff and sculptable add more olive oil and blitz until smooth and dollopy.
– Taste your houmous and alter as you see fit. I like my houmous garlicy so I put in 2 cloves. You may want it saltier, or hate cumin, any adaptations are fine. You can also add a few tbsp of red pesto, which is an absolutley delicious variation.
– Eat with fresh crudites or warm pita or naan.