My first battle with the delicious chickpea dip is how to spell it. The above is how I spell it, and so does the supermarket I used to buy it from, but others seem to use hummus. So I alternate. I use whichever spelling takes my fancy on the day.
I have liked a certain supermarket made houmous for a while, and as is inevitable I always end up wanting to make things myself from scratch, and houmous was no exception.
So the first time, I bought tahini and tins of chickpeas to add to my already ‘stocked’ lemons, olive oil, and garlic. I was most excited to be attempting this what seemed to be a relatively simple dip.
How wrong was I! My first attempt tasted a little bitter and I didn’t like the texture, it was bitty.
Fast forward a while and I decide to have another go, but again I wasn’t happy so hot footed it off to the supermarket to buy their houmous. Hrmph.
Now. I don’t like being beaten by certain things, mainly computers and foodstuffs, so houmous was always in the back of my mind, especially as the canned chickpeas looked at me accusingly every time I opened the larder cupboard.
Here’s where the landscape changed. I heard a couple of tips and stored them in my memory bank until I had others, enough to take a good run at homemade houmous.
By the way, some say buy dried, some say it doesn’t matter. I will buy dried when I am confident enough to compare and contrast, but for now I have tinned to use up.
Tip 1: Cook the tinned chickpeas for longer. Dump them into a pan with an extra can full of water and simmer until they are as soft as you like them.
Tip 2: Peel the chickpeas. Yes, you read right. Peel those little nuggets of chickpea goodness. I leave them in the liquid they cooked in until cool enough to handle but still warm (they need to be warm), then a little squeeze and the skin slides off. It may sound daunting but it took me twenty minutes yesterday to peel the contents of one tin.
Tip 3: Mix all the other ingredients, add the whizzed chickpeas last. (Tahini can seize when lemon is added so add the lemon last of the ingredients before chickpeas as combines better)
Tip 4: Make sure the chickpeas are warm before blitzing.
So I added the tahini, olive oil, garlic, seasoning, and a little chickpea water to a bowl then mixed.
Next I added the juice of half a lemon.
Finally I added chickpeas which had been blitzed until smooth with a little chickpea water then stirred into the other ingredients.
A final check for lemon (it needed more lemon, I used the other half) and seasoning and it actually tasted like houmous!
I’ve now made the houmous twice in as many weeks, without a recipe, just going by taste and using the tips, and it’s delish. I can’t tell you how pleased I am that I don’t have to wait months until I do my occasional online shop to get houmous from the supermarket, I can make it whenever I want!
P.S Sorry about the pic, I had to snap the just out of fridge leftovers because I forgot to take the pic last night. Husb had one job — to remind me to take a picture of dinner — and he failed. 😉