I have done it! I have worked out the exact proportions of ingredients to make perfect, creamy, tasty houmous every time. Not too garlicky, not saturated with olive oil. Just amazing, creamy goodness (but not too creamy) – just perfect! After years of never being able to make delicious houmous, here is the recipe for how it’s done!
- 400g can chickpeas drained + 5tbsp liquid from chickpea can
- 1 large garlic clove (crushed)
- 2 tbsp tahini
- 3 tbsp olive oil
- 1/2 tsp salt
- juice of 1/2 lemon
- sprinkle of paprika (to serve)
Put everything in the blender/food processor until smooth. If using blender just keep stopping and stirring until smooth – you will get there! Then put in a bowl and sprinkle on the paprika. All done! (the key ingredient is really the chickpea water I think, as it makes it nice and smooth and stops any one of the other ingredients from overpowering the mix.)
Ah it is just so good – I’ve made 4 batches this week already! It’s really nice with roasted vegetables and some rice/couscous, as part of a mezze feast with falafels and vine leaves or just on some warm crusty bread. Enjoy!
Lots of love,