Dead good houmous

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olive magazine

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1. Wash chick peas and soak overnight. Put in a large saucepan, cover with water and simmer for 2 hours, skimming off any impurities. Drain, keeping the cooking liquid, and refresh in cold water. (Or you could also use a 400g tin of chick peas and skip this stage.)
2. Tip the chick peas in a food processor and whizz with a little cooking water until smooth. Add tahini, ground cumin, chilli powder, lemon juice, olive oil and a good pinch of salt and blend again (you may need to add a little more water). At Hummus Bros they don't add garlic, but add a clove of and whizz again if you like it.
3. Serve drizzled with olive oil plus warm pitta bread for scooping.

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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• fmactr

  16 November 2007

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• maccasmissus

  18 November 2007

  maccasmissus rated and commented on this recipe

  

  i have had better

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• Mia

  19 November 2007

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• Paul S

  03 January 2008

  Paul S rated and commented on this recipe

  

  We just use tinned chick peas and then follow the recipe from stage 2. This allows us to have 'fresh' hummus within a few minutes which tastes much better than the supermarket alternatives. We add a bit of garlic and sometimes also add a few other herbs/spices too (e.g. coriander, different types of chilli powder). We have done this many times and have been very satisfied with the results!

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• mandyblueyes

  18 January 2008

  mandyblueyes commented on this recipe

  This is particularly good as its so easy to make. We like ours very garlicky so i do add 3 cloves. I think its al down to taste and its also good without garlic but with a bit of extra chilli thrown in.

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• Lorna

  10 February 2008

  Lorna commented on this recipe

  this really needs a tbl spoon of tahini to bring it alive and the garlic is a must in my opinion. I add raosted garlic for a milder taste

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• chillidog

  05 June 2008

  chillidog rated and commented on this recipe

  

  This is the best basic houmous recipe there is! All the people I have made this for say that anyway. Great to dip pitta bread that has had a bit of garlic and parsley butter spread and grilled outside on the BBQ. Sometimes I add roasted peppers and or garlic, it's all good!

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• Janet

  18 June 2008

  Janet rated and commented on this recipe

  

  This is a great basic recipe however I use tinned Chickpeas instead. I add other things depending on my mood such as garlic, herbs, peppers, olives etc.

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• Deme

  26 October 2008

  Deme rated and commented on this recipe

  

  A dead easy store cupboard standby in case of unexpected guests for nibbles. I always use tinned chickpeas & add plenty of garlic. Delish

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• magrat

  Today

  magrat commented on this recipe

  The receipe said "2 hours soaking plus 10 mns preparation time." I bought dried chickpeas because they are cheaper; was about to make the hummus and discover: "soak dried chickpeas OVERNIGHT." I haven't got time to go out and buy tinned. Will leave for 6 hours soaking and 2 hours cooking and hope for the best. It will be a late night! The comment at the top should have read "overnight soaking plus 10 mns preparation plus 2 hours cooking".

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Ingredients

• 150g dried chickpeas
• 100g tahini paste
• ½ tsp ground cumin
• ½ tsp chilli powder
• 3 tbsp lemon juice
• 1 tbsp olive oil
• A good pinch of salt

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Serves 4

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Ingredients

• 150g dried chickpeas
• 100g tahini paste
• ½ tsp ground cumin
• ½ tsp chilli powder
• 3 tbsp lemon juice
• 1 tbsp olive oil
• A good pinch of salt

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