Homemade Houmous

Homemade HoumousBack to my quest to create healthy (but tasty) deli snacks. After my success with Mary Berry’s Sardine Pate, I thought I’d take a crack at houmous.

Most recipes for houmous contain the ingredients below, although a few deviate. The recipe I’ve come up with is a fusion of a few recipes I found online and one from an ancient tome called The Book of Hors D’Oeuvres (more from this 1970s book in future blog posts).

Ingredients

130g tin of chick peas
4 crushed garlic cloves
Juice of two lemons
2 heaped tablespoons of tahini paste
1 tablespoon olive oil
1 ½ teaspoons of ground cumin
Large pinch of salt
Sprig of parsley or coriander
Sprinkle of paprika

Method

First, rinse and drain the chick peas then pound them to a pulp. I used a pestle and mortar to mash the chick peas as I don’t mind a slightly lumpy texture to my houmous. Once the chick peas are evenly mashed, beat in the crushed garlic, lemon juice, tahini paste and olive oil.

Stir in the salt and a teaspoon and a half of ground cumin. I like ground cumin; you may want to use a bit less if you’re not such a fan.

If you prefer your houmous to be completely smooth with no small lumps, then use a blender to puree the ingredients together. Next, spoon your mix into a terrine and chill in the fridge overnight to allow the flavours to develop.

If your houmous looks as if it’s dried out slightly, drizzle a small quantity of olive oil over the top. Add a sprig of parsley or coriander and a sprinkle of paprika to make the houmous look pretty before serving. It tastes delicious on toasted pitta bread or rye crackers.

When I added up the cost of the ingredients, this didn’t actually work out any cheaper than buying a tub of houmous from a supermarket. However, the flavours were stronger, and obviously you can tweak the amount of each ingredient used according to your personal taste.

By the way, if you’re wondering what to do with the rest of the jar of tahini paste, try this delicious Nigella recipe for Slow Roast Pork Belly.

Here are some of my other attempts to create deli-style snacks – they vary in degrees of healthiness and tastiness:

Beetroot Houmous
Smoked Salmon Pate
Sardine Pate
Halloumi Cheese with Rocket Pesto