 |
|
|
|
|
Houmous Dip (Houmus, Humus, Humous, Hummus, Oumus, Umous)
This dip originates from North
African and Middle-Eastern countries. A version can be
These quantities are for a bowl of dip that will provide a large bowl of dip that serves 4 to 6 people to serve with the aperitif or as part of a larger buffet.
Dip 500g prepared chickpeas Juice of 1 lemon Juice of 1 orange 5 garlic cloves 1 tablespoon Tahini (sesame seed paste) 4 tablespoons extra virgin olive oil 1/4 teaspoon cumin seed 1/4 teaspoon cayenne pepper Black pepper Salt 30ml water
Accompaniment Pita bread slices
Preparation If the chickpeas are canned, then they can be used directly. If dried chickpeas are to be used, then they need to be prepared well in advance: Soak the dried chickpeas in a large bowl of water at least overnight. In the morning, replace the water with fresh and boil for about 90 minutes in a large pot. Allow to cool before using.
In a blender, press in the garlic cloves. Squeeze the juice from the lemon and orange, add to blender along with the olive oil and tahini.
Crush together the cumin seeds, cayenne, a pinch of black pepper and a teaspoon of salt until a powder is created. Add these spices into the blender.
Switch on the blender on to low speed to mix well the ingredients before adding the prepared chickpeas. Blend down the mixture until a smooth paste is created with a slightly 'grainy' texture.
Taste and add salt, olive oil or lemon juice according to taste.
Serving - Serve with pita bread slices or crispy sticks or even nachos.
|
|
|
© www.scrapsofwisdom.com Disclaimer | Contribute | Privacy Policy
|
found in countries all the way from Morocco and Tunisia, to Lebanon and Syria
and all the way up to to Greece. There is no cooking involved and the
proportions of the ingredients can be altered according to your taste with a
little experimentation.