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:
- 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.