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Gluten Free
I was fortunate some years ago to make four short films in Israel. The food, country and people were truly amazing. I Cooked all over, from the Dead Sea to the Judean hills to Jaffa, home of the famous orange. In Jaffa, we tasted three very different houmous offerings, all delicious at the Ali Karavan restaurant; that’s all they sell. It was not until I tasted the real deal that I realised how far off the mark we are in the UK. Here is my version of what I learnt in Israel: oh, and serve warm, as they say, taste the difference.
Servings 4
Calories 535 kcal
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients
 

  • 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

Instructions
 

  • The day before you want to cook, wash the chickpeas well, cover them 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 water by 2-3cm.
  • Bring to the boil, skim well and reduce the heat, then simmer for 20-30 minutes or until the peas are cooked, soft, but not falling apart.
  • When cooked, drain well, but keep the cooking liquor.
  • Place the tahini, ¾ 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, add salt, pepper, 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 or extra room temperature tahini and a few warm whole peas.
  • I also like to sprinkle with lots of chopped fresh parsley and coriander, even a sprinkling of chopped spring onions and a few slices of green chilli. Sometimes, a little thick yoghurt also is a nice addition.
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Nutrition Facts
Homemade Houmous
Amount per Serving
Calories
535
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
3
g
19
%
Sodium
 
1127
mg
49
%
Potassium
 
929
mg
27
%
Carbohydrates
 
62
g
21
%
Fiber
 
17
g
71
%
Sugar
 
10
g
11
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chickpea
Course Latest from This Morning, Nibbles, Side Dish
Cuisine Autumn, ITV This Morning, Spring, Summer, Winter
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