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Creamy Houmous Recipe from scratch

Updated: Jul 5, 2020

Creating your own houmous from scratch and I mean from the dry chickpea is one of the most satisfying things you can do on a weekend. None of that pre-cooked tinned stuff for me, but I do use a pressure cooker for all my beans and pulses to make cooking times much shorter.

I use a recipe that I happened chance upon from YouTube and now I don't look elsewhere as this one works so well.

I usually cook up more chickpeas than I actually need for Houmous as I know I will use the what I don't ''housmous-up'' into a curry for another time. So I start with 2 cups of uncooked chick peas and soak them with about 3 times as much water for about 4 hour the morning of or the night before.

Once all the chickpeas are swollen, I cook them in the pressure cooker for 15 mins once pressure is achieved. I don't add salt at this stage as the peas will be toughened by the action of the salt. Once cooked, you can either drain away all the water, also called aqua fabar


Check out Inspired Taste for their full recipe.

I usually always always add a dash more of the tahini and lemon juice than stated, this is all done by taste after all. Once I tried half and half of Marrowfat Peas to Chickpeas which also worked well, and as you get used to making your own Houmous you easily start to experiment, with sun dried tomatoes or a touch of wasabi. Give it a go and enjoy the freshness that you would never get from store bought houmous.


(250 grams) cooked chickpeas


(60 ml) fresh lemon juice (1 large lemon)


(60 ml) well-stirred tahini, see our homemade tahini recipe


1 small garlic clove, minced


2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving


1/2 teaspoon ground cumin


Salt to taste


2 to 3 tablespoons (30 to 45 ml) water


Dash ground paprika or sumac, for serving


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