For some reason I’ve never been entirely happy with it whenever I’ve made houmous, (or should that be hummus, hummous, humous or even homous...?) it always seemed to lack a certain 'zing'.
I’m very fortunate in having an ‘outpost’ of Borough Olives at our local market where I happily spend a small fortune on tapenade, harissa, sun-dried tomatoes and, of course, gorgeous olives. Luckily for me they also sell really delicious houmous, so for the last couple of years I haven’t bothered making my own when theirs is so much better. Thing is, they don’t always have it on Tuesdays when I shop (I can’t be fagged with going shopping on a Saturday; far too many people for my liking) so last week I studied the ingredients list displayed on the stall, committed it to memory, and came home to have another go at it myself.
Well, it wasn’t half bad – no, actually, it was very good; I think I might be getting the hang of it finally. I used more oil and lemon juice than I have in the past and I think that may be where I’ve been going wrong – I also added a smidge of cumin, just to ‘warm’ it up a bit.
Lovely with a few breadsticks and some crunchy veg and, just to prove it, here's a pic of my lunch today...a nice summery type of lunch, I think you'll agree; what a pity it was raining stair-rods outside!
1 tin chickpeas, drained and rinsed
1 clove garlic, chopped
1 tbsp tahini
juice of 1 lemon
3 tbsp good olive oil
1 tbsp warm water
¼ tsp ground cumin
chopped fresh coriander to taste
a little olive oil for drizzling
Put all the ingredients, except the coriander, in a food processor and blitz until almost smooth. Add the coriander and blitz again for a few seconds.
Scoop into a serving bowl, cover and refrigerate for a couple of hours to let the flavours come together. Drizzle with olive oil before serving.