Starters

Houmous

Step by step recipe:


  1. 3 min.Houmous : Photo of step #1Drain the 250 g chickpeas, and put them in the bowl of a mixer or blender.
  2. 5 min.Houmous : Photo of step #2Add the 2 tablespoons of olive oil, lemon juice, 4 tablespoons of tahina, garlic clove, salt and pepper.
  3. 5 min.Houmous : Photo of step #3Switch on the mixer.
  4. 1 min.Houmous : Photo of step #4During mixing, pour a trickle of cold water...
  5. Houmous : Photo of step #5...until you get a smooth and even purée.
  6. Houmous : Photo of step #6Finaly I recommend you pass the houmous throught a fine strainer to remove all the small chickpea skins, and make a smoother mix.
  7. 5 min.Houmous : Photo of step #7Put in small dishes with a dash of olive oil. Serve it with pitta bread (of course!) or toasted baguette slices.

Remarks:

Quantities of olive oil, tahina (sesame paste) and lemon juice can be altered to taste.

If houmous is not being served immediately, it must be refrigerated with a fine coating of olive oil on top, in a sealed container otherwise it will darken. You can also add a little vitamin C.

Recipes which use it: 1

Four-tier glasses
Four-tier glasses

Source:

Home made

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