However you want to say it or spell it, hommous is a creamy little plate of awesome flavour.
I know a lot of people don't like to make it because of the time it takes soaking the chick peas, but I'll let you in on a secret... most the Lebanese I know use tinned chick peas now days! My mum still makes it the traditional way, but I find the end result is a bit grainy (sorry mum!).
Here is my recipe for Heavenly Hommous:
In a large mixing bowl, To ONE tin of Chick Pea Dip (it's in your groceries order this month!)
- Add a teaspoon of crushed garlic (make sure it is really, really smooth - no lumps!)
- Add a teaspoon of salt
- Add a teaspoon of tahini
- Add the juice of one lemon
- Add a tablespoon of good olive oil
- Mix it all up with a spoon
- Add more oil for a softer texture - you dont want gluggy or runny
- Taste it & adjust seasonings. You might need more salt and lemon. You wont need more tahini.
- Serve in a large flat bowl & dress with some good quality olive oil
- Tear up some wedges of fresh lebanese bread or crispy pita wedges & dig in!
- I also like it decorated with a small amount of fresh chopped parsely and paprika.
Hommous is not just a dip to serve as a trendy alternative to good old French Onion. Lebanese use it almost like us Aussies use tomato sauce. Usually a side on your mains plate, just about everything gets schmeared in it. The finger licking fabulousness can also be dolloped on your ham & salad sanga or scooped up on wedges of your favorite raw vegetables. yum.
For those out there who have not placed an order with me so don't have a peas already ground to a paste, but have a tin of whole chick peas in the cupboard, follow the instructions above, but dump it all straight into your food processor, mix until the consistencey is creamy. Dont forget to rinse and drain your peas first.For those true traditionalists who have a bag of dried chick peas in the back of the pantry, soak about 250g peas overnight, follow the food processor instructions above.
ALTAIB!
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