Houmous
Houmous (or hummus or homos), is one of the famous and delicious lebanese "mézzés".
248,2064.2/5 for 17 ratings
Last modified on: September 13th 2017
For 400 g, you will need:
- 1
400 g tinned (canned) chickpeas - 2
1 lemon - 3
3 tablespoons tahini (sesame paste) - 4
1 garlic clove - 5
fine (or table) salt - 6
pepper - 7
a little water - Total weight: 585 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 16 min. | 16 min. |
Keeping:
several days in the fridge, protected by a plastic film.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
In the bowl of a mixer or blender, pour 400 g tinned (canned) chickpeas drained, juice of 1 lemon, 3 tablespoons tahini (sesame paste), 1 garlic clove in pieces, salt and pepper.
Stage 2 - 5 min.
Switch on the mixer.
Stage 3 - 1 min.
During mixing, pour a trickle of cold water...
Stage 4
Stage 5 - 5 min.
Put 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.
Cooking tip: instead of water in step #3, you can use the water in the can of chickpeas.
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.
Cooking tip: instead of water in step #3, you can use the water in the can of chickpeas.
Nutritional information
How much will it cost?
- For 400 g : 1.76 €
Recipes which use this 1
 |
Source
Home madeMore recipes?
This recipe uses (among others) | Tinned (canned) chickpeas: You can check-out other recipes which use it, like for example: Chorba, Chickpea salad, Couscous, ... All |
| Tahini (sesame paste): You can check-out other recipes which use it, like for example: Ali Baba bread, Turnip and sesame puree (tahina) soup, ... All |
| Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Eggs with tomatoes and courgettes, Chorba, Fried eggs with tomatoes, Vegetable tartare, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Chicken pie, Avocado and smoked salmon terrine , Endives "bonne femme", Green parsley sauce, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.