I recently made some Hommus for some friends that were coming round for dinner and what surprised me was how simple it was to make. And dirt cheap as well! This recipe does not follow traditional methods in a couple of ways: Most recipes will call for you to use dried chickpeas. Do this if you like, but to be honest, I really can’t be bothered to soak the chickpeas overnight then cook them for an hour. I use canned instead – to me they taste identical, are cooked perfectly in the can, and cost around 99c per can. Since they already contain salt, you do not need to season the Hommus if using canned chickpeas. I also saute my garlic. Traditionally you would use raw garlic and if you really like the pungent flavour of raw garlic then just reduce my garlic quantity by about a third. The reason I cook the garlic is that it is the only way to ensure I’m not forced to sleep on the couch for a couple of days while my garlic breath wears off. This recipe is also stored on the ‘Bits and Pieces‘ page.
1 400g can chickpeas, drained and rinsed well
3 large cloves garlic, sliced
1 small red chilli, finely chopped (use pepper if you or your friends have issues with chilli)
The juice of 2 small or one large lemon
1/2 teaspoon cumin seeds
2 tablespoons oil
1/4 cup water
Saute garlic and chilli in oil on medium heat until just browned. Add cumin seeds and stir for 5 seconds. Add mixture into mortar and pestle and crush (use the back of your knife you don’t have a mortar and pestle). Place all ingredients into a blender (I use a hand blender for this one). Blend until pureed. Serve.
Rusty,
Tinned chickpeas. Is that the confession of a “food hater”?
It’s been too long bro. Catch you on Monday.
Nick.
haha, good to hear from you gauci, hope brissy has been good! maybe it is a confession…. kinda like that canned fish i eat at college that i always see you eyeing off.
yeah catch ya monday, i’ll have your cd this time i promise.
Rusty
Works a treat hey! I did similar the other night — only I dry-fried the cumin seeds first, and also a few tablespoons of sesame seeds (most hummus recipes apparently include the sesame).
Hey Sam, thanks for the comment. Good idea about the dry-fry, always makes a curry taste better. Sesame sounds like an excellent addition to, will give that one a try!
Nick