Houmous

By: Linda Jones, Paul Jones
From: Alimentari
Serves: 8-10
Photographer: Lauren Bamford

This is another classic Lebanese favourite that my mum makes and is always in the fridge. Mum has made all of the Alimentari dips including labne and baba ghanooj from day one. We love spreading lashings of this houmous on our felafel wraps (even though tahini is the more traditional option).

Ingredients

Quantity	Ingredient
2	garlic cloves, chopped
1 1/2 teaspoons	salt
400g	cooked or tinned chickpeas, (see note)
180g	tahini
150ml	lemon juice, plus more if required
	extra-virgin olive oil, for drizzling
	paprika, to garnish (optional)
	chopped flat-leaf parsley, to garnish (optional)
	diced pickled turnip, to garnish (optional)

Method

Pound the garlic and salt to a paste using a mortar and pestle. Transfer to a food processor, add the chickpeas and process until smooth. With the motor running, slowly add the tahini and lemon juice and keep blending until well combined and smooth. If you want a smoother, thinner dip, slowly add more lemon juice until you achieve the consistency you like.
Spoon the mixture into a bowl, form a well in the middle and drizzle with olive oil. Garnish with the paprika, parsley and turnip, if you wish. Alternatively, this houmous will keep in an airtight container in the fridge for up to 1 week.

Note

To cook chickpeas, start the night before by soaking 250 g dried chickpeas in cold water mixed with 1 teaspoon bicarbonate of soda. The next day, drain then rinse the chickpeas and place in a saucepan. Cover with cold fresh water and bring to the boil. Reduce the heat to medium and cook for 30 minutes or until tender, removing any white froth that rises to the surface. Drain and set aside to cool.

Note

If using tinned chickpeas, first empty the entire contents of the tin, including the water, into a saucepan and bring to a gentle boil over medium heat. Transfer to a food processor and proceed with the recipe.

Tags:: alimentari

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