Houmous: I finally got it!

Hummus topped with whole chickpeas and olive oil.

Image via Wikipedia

Have been working on houmous for a while.  My first attempts were so disappointing, I quit for a very long time.  Then a couple of years ago, I made another attempt, with modest success, but still not enough to stop me from buying it.

Last summer I tried again – and made progress, bit still wasn’t making a houmous as good as what I could buy elsewhere.  Then I bought Smorl’s houmous and read the ingredients, visited some websites, tried again.  Today I made a houmous that I think is good enough to sell.  Am I gonna give you the recipe?  Huh! What’s it worth to you?

Am I gonna tell you my secrets?  Huh!

Kombu sheets

Kombu sheets (Photo credit: FotoosVanRobin)

I didn’t measure, so the quantities are approximate – which could be why it’s so tricky to get right, but then when I’ve followed a recipe and measured, it didn’t turn out right, so I think it’s one of those things you have to make over and over and over, and taste, and then one day, you’ve got it.

White and green chickpeas
  • about 2/3 cup dried organic chick peas, soaked for about 12 hours
  • cook in at least triple water, together with
  • 1 double-wide sheet kombu vegetable cut into thin strips

When the chick peas are cooked, set half aside, with their own portion of the liquid and kombu, and add

  • half a dozen or so cloves of garlic, sliced
    This image shows a whole and a cut lemon.
  • the juice of 1 medium sized lemon
  • 1 Dessertspoonful of Tahini paste
  • 1/2 tsp dried red hot chili
  • 1 Dessertspoonful extra virgin olive oil

Blend with a hand held mixer (I do it right in the saucepan to reduce dish washing), frequently stopping and stirring with a spatula, scraping the mix off the sides of the pan and blending in.

When it’s blended but still a bit lumpy

  • add the other half of your chick peas, liquid and kombu.

Blend again, using the same method as above.

Español: Aceite de Oliva Virgen Extra Denomina...

Image via Wikipedia



When it’s almost there texture wise, but a bit dry

  • add about 1/4 cup of water.

Blend some more.

Blend.  Blend.  Blend.  All the while, scraping the sides with the spatula.

What I know for sure, the proportion of lemon and tahini to chick peas is crucial.  Too much of either makes it not right.  Garlic is a matter of personal, preference as is the hot red chili.

Drizzle with olive oil and serve.


Life is an amazing journey. http://www.alisonamazed.wordpress.com http://www.alisonboston.wordpress.com

Tagged with: , , , , , , ,
Posted in Alison Boston, Food, Home, Organic, Recipes, Vegan, Vegetarian
2 comments on “Houmous: I finally got it!
  1. Thanks for adding my post to yours! I like your recipe – never thought to use kombu. I do like seaweed… =)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Supper on the Fly
    Meal planning is my weakness. I’m proud that I planned this meal far enough in advance to take the home made baked beans out of the freezer to defrost. Did that this morning.  Wanted them to add to yesterday’s left-overs:…Read more ›
  • Today’s Lunch
    Last minute choice! Salmon and chopped egg with garlic scapes and chives, piled on slices of crispy light and dark rye toast slathered with melted butter!! Yum yum. For the salmon spread mix together: 1 diced garlic scape with 1…Read more ›
  • Three Sisters Chili 
    This chilli was a big suprise! I’d never had a squash chili, though after reading recipes with squash and beans, and looking at mouth-watering pictures, I had to try it. The result is a slightly nutty, almost parmesan taste! Ingredients…Read more ›
%d bloggers like this: