Burn Black

That ain't a vulture, that's a fucking pigeon…

Make Your Own Houmous…

I love houmous/hummus.  I can sit down with a tub of the stuff along with some pitta/carrot sticks/celery and quite happily munch away until my heart and tummy is content.  It’s so bloody easy to make too that I have no idea why I even buy the stuff anymore.  It works out a lot cheaper to make your own too, if you go by weight. Below is my easy go to recipe.  There are no measurements as such as it’s the kind of food that everyone has different preferences for.  Some like it smooth, others lumpy, some like lots of lemon juice etc etc.  My advice would be to have a play and see what works the best for you.  If you end up with something that tastes and resembles houmous at the end then well done.

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The main ingredient of houmous is chickpeas (or garbanzo beans).  I never buy tinned if I’m honest.  A tin of ready soaked costs 55p.  I can buy a lot more chickpeas for my moolah if I buy a 500g bag of dried for £1.10.  I normally go by the 1/2 a cup of dried = 1 tin of soaked ratio too.  The only downfall to buying dried however is that you need to prepare them in advance but it’s easy when you know how.  I normally just measure as many cups as I can get out of a 500g bag, soak them overnight and then stick them in the slow cooker the next day.  Once cooked I’ll then measure them out in equivalent of tins and freeze in individual freezer bags until required.  I do the same with the majority of my dried beans and pulses too.  I have heard stories of people sprouting them for additional nutrients but I’ve never tried that myself I must say.

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When it comes to making actual houmous I normally grab one or two freezer bags (remember these have been measured to be the equivalent of a tin each) bring them to the boil just to defrost/make sure that they’re properly cooked, bung them in a food processor with a little bit of the water, some garlic, some salt, pepper, ground cumin, lemon juice, tahini and olive oil and blend it until it resembles the consistency/taste that you require.  It keeps for a few days in the fridge and if you’re feeling adventurous you can add any extras to it, such as chilli or roast veg.  In my view there really isn’t a set of concrete rules with this.  I’ve used limes when I’ve had no lemons, flaxseed oil instead of olive oil etc. etc. and as long as it tastes great to you then that’s all that matters.

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I hope this has helped and if you discover any good flavour combinations then please let me know.  Also if you know the reason behind the different spellings of houmous/hummus then let me know too.

 

 

 

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