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Posts Tagged ‘easy hommus recipe’

I find it hard to resist a bargain (the avocado doesn’t fall far from the tree), so when I saw these enormous cans of chickpeas on sale at Harkola a few months ago, I had to buy one.  From memory, we paid a tiny $3.50 for this 3.2kg can!

Of course, actually opening a can this size is quite a commitment, so it sat in our pantry for quite a while.  I finally opened it on the weekend, to find large, tender chick peas of great quality.  I froze four portions in ziplock bags for future soups and stews, left some in the fridge for more immediate use, and turned the rest into hommus.

The recipe I now use for hommus was inspired by an episode of Barry Vera’s Feast Bazaar.  It’s a very light and low fat dip, as opposed to most commercial versions on the market today.  That’s because the puree is loosened with hot water rather than oil, resulting in a silky, almost fluffy paste. I didn’t  measure the quantities for this, as we adjust the recipe each time for taste and texture.

Rinse and drain the chick peas, then load them into the bowl of a large food processor with a clove or two of coarsely chopped garlic. Turn the machine on, then add hot or boiling water slowly through the chute until the mixture blends to an almost smooth paste (photo below).

Now add a few tablespoons of tahini paste (we prefer the Lebanese version),  the juice of one or two lemons, a little extra virgin olive oil, and salt to taste, then blend again until well combined.  The original version didn’t add olive oil, but we quite like the flavour, so we add just a little bit to ours.  Do keep tasting as you go, adjusting seasoning and ingredients to your own personal preference.

This recipe works well with tinned chickpeas, but absolutely brilliantly with dried ones that have been soaked overnight and boiled for a couple of hours.  The latter will produce a very smooth and silky hommus, as the freshly cooked chickpeas are softer and blend more readily than their canned counterparts.

The original Barry Vera recipe recommended serving the hommus spread thickly onto a plate and topped with slices of pan-fried, sumac-coated lamb fillet.  We usually just eat it with sourdough baguettes!

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