Humous is one of my favourite things to make because it lasts for a week of lunches, snacks with carrots or celery, it’s delicious, it’s filling and a great source of protein, fiber, iron, omega-3 and amino acids (praise be to Tahini).
This version is without any major additional trimmings leaving full room for improvisation (eg. softened red onion, sun-dried tomatoes).
I found some chick peas (or ‘pois chiches’) that were not only organic, but in a happily reusable glass jar, same goes for the tahini, the mothership gave me some to bring back with me from the UK as I haven’t found any here! Today however, I was told to have a look into Kosher supermarkets which I think will sort me out just right! Everything else was very easy to find.
I made a fairly standard amount but this can be easily varied depending on your purpose.
– 600g chick peas, washed and drained
– 3tsp tahini
– Juice of 1 lemon
– 2 garlic cloves, crushed
– 1 1/2 litre water
– 3tbsp extra virgin olive oil
– 1tsp smoked paprika
– Handful of chopped parsley, some leaves left whole for decoration
– Boil the chick peas for 50 minutes, when done, drain about half of the remaining water away.
– Leaving a few chickpeas aside for decoration, blend together with the tahini, coriander, garlic, and lemon, and remaining water.
– Add half of the paprika, oil and pulse again until smooth.
– Place into a bowl, create a little well and fill in the remaining chick peas, whole coriander leaves and sprinkle over the rest of the paprika.
Tear up a warm bitter bread, and dig in.