Blog Flora Refosco - Hommus.



29/11/2010 - 0 Comments - Recipes | Garlic, Arabian cuisine, Chickpeas, Hommus, Lime, Olive oil, Pepper, Tahine, Vegan

This is a confort food for me, I really like it a lot. It is tasty and fulfilling.

With a little more patience I think it would have been quite alike the hommus I ate in nice restaurants, but for now it's really homemade style.

According to what I read in another blog, the secret of a smooth and pale hommus is to blend first the tahini, lemon and water before adding everything else.

But to start with, I didn't even buy tahini, after all the supermarket I went only had enormous 500g cans.

The right way would be:

2/3 cup cooked chickpeas

1/2 cup tahini

1/5 cup lemon juice (= one large lemon)

1/5 cup water

salt and black pepper as needed

1 raw clove of garlic

Olive oil and pita bread to serve

What I did:

4 cups cooked chickpeas

2/5 cup lemon juice (= 2 large lemons)

1 1/2 cup water

salt and black pepper as needed

1 raw clove of garlic

Olive oil and sesame to serve

Before anything else: I should have peeled the chickpeas one by one, that's the right way.

And I actually started doing that, but I concluded it's something that only works when I'm on vacation. Soon I went off to the blender.

If you're really using tahini, which is nice, first do the trick Ryan teaches (blend the tahini/lemon/water before everything else). If not, you can start blending the lemon/water/garlic).

After that, add little by little the chickpeas. My blender can't take a heavy duty, so part of the job I did smashing the chickpeas with a fork, then mixed it all in a bowl.

asted good, although it could have been smoother (without little pieces). Specially because I didn't peel the chickpeas.

But the texture is ok and the flavor too.



Source: disgustinglygood.com
Hand-on time: 40 minutes
Total time: 1h 40 minutes (plus 8 hours to soak the chickpeas)

2/3 cup cooked chickpeas - 1/2 cup tahini - juice of 1 large lime - 1/5 cup water - salt and black pepper to taste - 1 raw garlic clove - olive oil and leaf bread to serve

Soak 1/2 cup chickpeas overnight in cold water (or for at least 5 hours). Drain and cook in fresh water enough to cover them, until tender/soft. Remove from heat and wait for the chickpeas to cool down a bit. One by one, pinch the chickpeas to remove their skin. Discard the skins and reserve the chickpeas. In the blender, process together tahini, water and lime juice. Add garlic, salt and pepper and blend some more. Then, little by little, add the skinned chickpeas and process until you obtain a smooth paste. Serve with leaf bread on the side and some olive oil.

Yields 2 servings. Lasts up to 3 days in the refrigerator, stored in an airtight container.


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