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At home around the globe, houmous (also: hummus) is probably the best known Middle Eastern dip. Same as in falafel, the main of houmous are chickpeas. They’re packed with healthy proteins, fibres and vitamin C, which makes houmous a healthy and nutricious spread for bread, sandwiches, raw vegetables and many more. Since store-bought houmous often contains unnecessary preservatives and added sugars, houmous is best homemade. With this easy houmous recipe, you’ll make an authentic, healthy and delicious houmous in less than 10 minutes.
- Same as for all chickpea dishes, dry chickpeas are the preferred choice. The preparation takes longer, as soaking and cooking the chickpeas takes time. However, this will give you a better consistency and taste. Dry chickpeas need to soak overnight (add 1 cup of chickpeas onto a large bowl with 4 cups of water and leave overnight). If you want to make some last-minute houmous in less than 10 minutes, you can use canned chickpeas instead. Simply drain and rinse with fresh water. Proceed with step 5.
- The next day, soaked chickpeas will have doubled in size. Give into a colander and simply rinse with fresh water.
- Transfer the chickpeas into a cooking pot with about 1.5 litres (66 oz) of water. Bring to boil and cook for about 10-12 minutes, if using a pressure cooker, or 20 minutes when using a regular pot.
- Transfer the cooked chickpeas into a colander and let cool dor 5 minutes.
- Now we'll start making the houmous! If you're using canned chickpeas, that's where you'll start. Add tahini paste and lemon juice into a blender and mix for 1 minute.
- Add chickpeas, pealed garlic clove, cumin powder, salt and olive oil to the blender and mix for another 3-4 minutes until all ingredients are mixed throughoutly to a creamy texture.
- Add the baking powder to the mixture and blend for another 1-2 minutes. According to your preferred consistency, you may add 2-3 tbsp cold water to the houmous.
- Transfer the houmous onto a flat serving bowl. Garnish with some corinder, olive oil, chickpeas or paprika spice powder.
- The above recipe makes the classic, authentic houmous that you'll find in almost every family home and restaurant. There're plenty of ways to personalize your houmous: add some chili powder for a spicy note, use beetroot for a more colorful version, pumpkin for the autumnal twist - let your creativity run free.
- Whether you use dry or canned chickpeas for houmous, is entirely up to you. Canned chickpeas will give you a quick and easy houmous recipe. Dry chickpeas need soaking and boiling prior to use. Though this is a little time consuming, the taste will be more rewarding.
- Baking powder is a surprise ingredient of a perfectly creamy houmous which I learnt from a restaurant owner in Amman Jordan (which is by the way know as one of the oldest and best places for houmous in town). My houmous recipe has become creamier and even tastier since I'm following that trick.
- Houmous can be stored in an airtight container in the fridge for about 3-4 days.