Isn’t it almost happy hour now??? I think, at least somewhere in the world, it must be… 😉
What if we cooked a yummy humus with a well balanced taste of spice? Be carefull, it is so easy to cook and so good, that you might fall for it again and again…
So it’s true that very often we suggest Humus with blinis or grilled bread, but the best combination is probably with pita bread and oriental meatballs (beef or lamb and a lot of coriander and fresh mint!!). You can also eat it as the sauce for your veggie dips: carrots, cauliflower, cucumber, radish … Perfect for a healthy, tasty savory snack!
To cook this recipe, you will need a blender or a Thermomix. Also be aware that if you cook dry chick peas, you’ll have to start the recipe the day before you plan to eat it.
Now shall we? The recipe, Chef !
Humus
( Vote !)
Loading...Ingredients
- 400 g canned chick peas or 200 g dry chick peas
- 1 and 1/2 lemon
- 100 g de Tahini (sesame cream)
- 2-3 garlic cloves
- Olive oil
- Paprika
- Mild red pepper
- Ground cumin
Instructions
If you use canned chick peas, go to bullet point 3. Otherwise, the day before, put your dried chick peas in a large bowl with a large volume of cold water.
The next day, drain the chick peas and cook them in a large volume of water for 30-40 minutes. They should be very soft.
Drain the chick peas and mix.
Add the lemon juice, the tahini and garlic cloves.
Mix for a few minutes to have a creamy texture.
You can add a little bit of olive oil to have a less thick humus.
Season with paprika, red mild pepper and ground cumin.
Pour olive oil without mixing and embellish as you like.
Notes
Keep a few chick peas on the side, parsley and paprika to embellish your dish. You can also ass pieces of dried tomatoes, sesame seeds, ...
4 Comments
Jiidite
Thursday September 23rd, 2021 at 04:39 PMLes convives et moi-même avons trouvé ce houmous trop compact… Je n’avais pas envie de le noyer dans l’huile d’olive… Est-ce qu’il aurait fallu garder l’eau des pois chiches et la mettre dans la préparation ?
Emma
Thursday September 23rd, 2021 at 05:17 PMAlors il faut bien cuire les pois chiches si on prend des secs. Et ensuite ajuster la consistance avec du jus de citron et de l’huile en effet
Claire
Wednesday August 30th, 2023 at 09:58 AMBonjour Emma, je suis une grande amoureuse du houmous. Je n’en ai fait qu’une fois car c’était quand même super fastidieux d’enlever la peau des pois chiche. Mais apparemment ce n’est pas une étape obligatoire ? (dites oui, dites oui, dites oui ;)))
Je fais le Tahine moi-même, c’est assez simple et comme ça se garde… j’en fais pour un moment. Merci de vos partages 🙂
Emma
Thursday August 31st, 2023 at 05:37 PMBonjour Claire,
Alors, on ne va pas se mentir, c’est mieux si on enlève la peau… Mais vous pouvez mixer avec. Avec un bon mixeur, ça ira nickel !