A reliable houmus

I have worked at trying to establish a reliable, homemade houmus for some time. I have hopefully established a good mix of ingredients. What beyond the ingredients, that really matters, is the consistency achieved of the dip/mix.  So:

simply take:

  • half a jar of tahini – so about 150g
  • 2 tins of drained and rinsed chickpeas (so about 800g)
  • the juice of two lemons
  • four large cloves of garlic
  • some smoked paprika
  • a very good glug of olive oil (about 200ml)
  • salt and pepper

 

Take the rinsed chickpeas, tahini, lemon juice and peeled cloves of garlic together with a level teaspoon or so of smoked paprika and put it in a food processor.  Process briefly until all is mixed up; then add the olive oil by pouring it in whilst the machine is running. This is the point at which you need to judge the consistency. I like it not too smooth.

That’s really all there is to it.

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