Making Fresh Houmous (or Hummus)
Home-made Houmous (or Hummus)
As a vegetarian, I get quite bored of eating cheese and eggs, especially when visiting restaurants and cafes where there are often limited menu choices for vegetarians such as myself. This leads me to try and think up alternative dishes to egg/cheese dishes but which are still delicious and appetising.
So, I decided to try and make houmous/hummus and as usual I just basically guess the ingredients from memory and adapt it until the flavour is good. In my version, the main components are chickpeas (obviously), olive oil, garlic, salt , pepper, lime juice and some hot water to bind.
It's amazing how garlic makes so many dishes transform from bland and uninteresting to yummy and mouthwatering. Anyway, the end result is very delicious, and although different in texture is very similar in flavour, and actually I like that the texture is different to regular houmous. The rougher texture is actually easier to spread on toast/biscuits and is less oily in consistency, so you feel a lot healthier eating this original version. Not only that, as you yourself are making it you know exactly what has gone into the recipe and obviously you can adapt it yourself and add more oil or more garlic, it's up to you!
- Crush one tin of chickpeas with a fork.
- Add two tablespoons of olive oil and stir.
- Crush three garlic cloves and add.
- Add a squeeze of lime juice. Add pinch of salt and pepper.
- Add more olive oil or some boiling water to bind properly, if necessary, but only a small amount at a time, as you don't want the houmous to become too watery in texture. Enjoy!