Supermarket Houmous is great, but you can't beat homemade Houmous. The rich flavours and fresh tastes are totally different; try it once, and you will be a convert forever.
- 350 g dried chickpeas
- 4 tsp baking soda
- 8 tbsp tahini
- 6 garlic cloves, finely pasted
- dash olive oil
- salt and freshly ground black pepper, freshly milled
- lemon juice from 1 large lemon
- The day before you cook, wash the chickpeas well, then cover with cold water, add 2 tsp baking soda and mix well.
- Pop into the fridge and leave overnight.
- Next day rinse well and place into a saucepan, add the remaining 2 tsp baking soda, mix well and cover with 2-3 cms of water.
- Bring to a boil, skim and reduce the heat; simmer for 20-30 minutes or until the peas are cooked soft but not falling apart.
- Once cooked, drain well and keep the cooking liquor.
- Place the tahini, 3/4 of the cooked chickpeas and garlic into a food processor and blitz on full speed for 2 minutes. You may need to add a little cooking liquor to loosen the mix slightly.
- Spoon into a bowl and add salt, pepper and lemon juice and mix well.
- Taste and adjust if needed. This is all about personal taste; I like lots of garlic and tahini.
- Serve warm with a swirl of extra room temperature tahini and a few of the warm whole peas.
- I also like to sprinkle with lots of chopped fresh parsley or coriander and chopped spring onions with a few slices of green chilli. Sometimes a little thick yoghurt is also a nice addition.
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