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HOUMOUS
Χουμους

My Houmous with tin Chickpeas, easy and delicious, you will never buy hem again.

Serves 4
1 x 500g tin cooked chickpeas, warm
3 cloves garlic
3-4 tbsp. white ‘Tahini’ paste
Juice 2 lemons or more
3-4 tbsp. good olive oil
1/ 4 cup warm water or more
Salt to taste
A pinch of ground cumin (optional)
A little paprika or chilli powder (optional)
For garnish
Paprika or chilli
A few whole cooked chickpeas
Olive oil

Method

Warm Chickpeas and drain.
Place the drain chickpeas in a blender or food processor with the garlic, ‘Tahini’ paste, 1/4 cup of warm water the juice of 2 lemons, olive oil, a little salt, pepper, cumin and paprika or chilli. Start blending the mixture until very smooth, taste for seasoning, it may require more lemon juice or olive oil if too thick. Continue blending until a creamy and smooth texture is achieved. If possible chill the ‘Houmous’ overnight as the flavour improves.

Place ‘Houmous’ in a serving bowl, sprinkle with paprika and a few of the reserved whole cooked chickpeas. Drizzle with olive oil and serve with hot pitta bread and crudities.
N.B.Can be made well in advance, it will last for 3-4 days. Loullas Astin recipes