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Houmous
Lucy Lou
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At the moment I am loving hummus and buy the many different varieties available.......is really that easy to make your own?.....anyone got any good tips?
Edit: Not sure how to spell Hummus/houmous
Edit: Not sure how to spell Hummus/houmous
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my favourite is the Moroccan style
I think it very much depends how picky you about your texture. For me, gritty houmous is a big no-no - and sadly I've never achieved one smooth enough for my liking.
I've tried soaking in bi-carb which does help some, so that's a tip if you want to reduce grittiness somewhat.
I wish I had a pressure cooker as apparently that really helps a lot, but I can't justify the kitchen space!
The ready-made ones are so tasty - not sure its going to be worth making from scratch.
When I made it, it was horrible. They must use some sort of special machine.
In the summer, I may well have another try and experiment a bit more seeing how they make it on Youtube.
It looks like something you wouldn't want to step in
But it tastes delish.
I tend to leave out the tahini, as it's pricey and doesn't affect the taste much.
Do you use dried or tinned chick peas?......just wondered which work best
Soaking chick peas for hours beforehand will definitely tip you into the camp.
If you make your own the seasoning/flavouring is critical or you'll just get a bland paste.
Also, it's best to rub the skins off for smoother paste - yes, another reason not to be arsed
I just bought some hummus with feta and spinach and it's delicious (but a strange colour).
Definitely something to experiment with when I next make some.
Heres a sample recipe
http://www.fifteenspatulas.com/the-secret-to-really-smooth-hummus/
Feta and spinach hummus sounds divine although I imagine it looking like mint ice-cream
Thank you for the link - what a clever way to get rid of the pesky skins - I will definitely be giving this a go tomorrow
Tahini paste is a must though, but you only need 1 teaspoon for every can full of chickpeas so a jar will last for ages.
I use a hand blender and put all the ingredients into the small bowl that it came with before blitzing for a few seconds.
Can chickpeas
Table spoon extra virgin olive oil
1 or 2 tea spoon tahini paste
Large splash of lemon juice
1 or 2 garlic cloves.
Thanks for the recipe Paulie. I did try my first attempt yesterday and it turned out okish although slightly disappointing - I didn't add any tahini, I will try the next lot with some tahini and maybe it will be tastier.
Stick to shop bought ones I would!
...yep thanks I found the basics quite easy but I think the trick is getting the flavour right next time I am going to add tons more garlic
I am going to have another try but I know what you mean the shop bought ones are delicious.
Yes probably
It's a strange thing, back in the 1980s when I first tasted it, the ONLY way to get it was to make it yourself, it just was not sold in mainstream shops.