Supermarket Houmous is great but you can’t beat homemade Houmous the rich flavours and fresh tastes are totally different, try it once and you will be a convert for ever.
350g dried chickpeas
4 tsp baking soda
8 tbsp tahini
6 garlic cloves, finely pasted
dash of olive oil
salt and freshly milled black pepper
lemon juice from 1 large lemon
The day before you want to cook, wash the chickpeas well then cover with cold water and add 2 tsp baking soda and mix well.
Pop into the fridge and leave overnight.
Next day rinse well and place into a saucepan and add the remaining 2 tsp baking soda, mix well and cover with water by 2-3cm.
Bring to the boil, skim well and reduce the heat, then simmer for 20-30 minutes or until the peas are cooked, soft but not falling apart.
When cooked drain well but keep the cooking liquor.
Place the tahini, ¾ of the cooked chickpeas and garlic into a food processor and blitz on full speed for 2 minutes. You may need to add a little cooking liquor to loosen the mix slightly.
Spoon into a bowl and add salt, pepper and lemon juice and mix well.
Taste and adjust if needed, this is all about personal taste; I like lots of garlic and tahini.
Serve warm with a swirl or extra room temperature tahini, a few of the warm whole peas.
I also like to sprinkle with lots of chopped fresh parsley or coriander, even and sprinkling of chopped spring onions and a few slices of green chilli. Sometimes a little thick yogurt also is a nice addition.
As a general rule any tahini you buy should say GLUTEN FREE on the jar but make sure you double check.