I know, I know I’ve disappeared again! We spent the first couple of weeks in June over in Cyprus visiting family and given how much I enjoyed the food whilst we were there, I thought I should take a couple of weeks off baking! So going back to my Wholemeal Pitta Bread recipe I thought I would post the houmous recipe, particularly after our visit to Cyprus. This recipe was posted on Jamie Oliver’s website and its really easy to make.
- 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
- 4 tsp tahini
- 2 garlic cloves, crushed
- 1 tsp crushed sea salt
- 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
- 3.5 tbsp freshly squeezed lemon juice
- Paprika (optional)
- Coriander or parsley leaves (optional)
The most important thing you will need for this one is a food processor, it makes it so quick and simple. First, rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic (I just lob mine in whole and let the food processor do the work!), salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs. The first time I made this I put in the amount of oil that the recipe said but it was far too much for my taste. I literally pour a little at a time now and keep tasting but I would estimate I put 2 tbsp maximum in – but its up to personal preference.
When the mixture is fully combined and smooth, tip it into a serving dish. I use my houmous in pitta breads for lunch with grated carrot and salad which I came across when I was looking for inspiration. Don’t know about you but I often get somewhat bored of lunches so its nice to find something new to try!