My Quest to Make Perfect Houmous
A Work in Progress
I simply looooovvvveee houmous!! I have been working towards making my perfect houmous now for, what seems like, a very long time. What you see below is my idea of houmous heaven and is the driving force behind my passion to create my own version of this delishness.
For a wee houmous history lesson, click here
I'm going to let you in on my recipe to date. Feel free to connect with me to share your ideas of your perfect houmous using the button below.
- Drain and shell a tin of chickpeas (save the aquafaba for another recipe).
- Put the chickpeas in a blender along with, one clove of garlic, a good glup of olive oil, the juice of a whole lemon, a big sprinkle of rock salt and a big spoonful of tahini.
- Blend everything together until smooth.
- If not smooth enough after blending, and some aquafaba and/or olive oil to loosen up the houmous.
- Separately, heat a pan, then add a generous handful of pine nuts. Keep an eye on these as they do burn easily.
- Serve your houmous on a plate with your beautifully toasted pine nut kernals and enjoy this delight with crackers, toasted pittas or whatever your tastebuds and heart desires!
This page was built by Suzanne Paterson