Season with a pinch of sea salt, then put the lid on and blitz. My father would bring home great tubs of it from the local Turkish supermarket to accompany chicken and lamb kebabs he cooked over coals in the garden. Season with a pinch of sea salt, then pop the lid on and blitz. Brought up surrounded by exceptional cooking from her Mauritian mother and Turkish-Cypriot father, seeking out the flavours of the world has become Leyla's daily endeavour. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour. When the mixture is fully combined and smooth, tip it into a serving dish. Delicious topped with my. Houmous is proof that some of the best tasting things in life are the simplest to make. Drain and tip the chickpeas into a food processor. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl. Share Recipe. Blitz until creamy, then season to perfection, loosening with a little extra oil, if needed. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, South American-style guacamole with popped black beans, How to make Jamie’s proper tasty porridge, 1 x 400 g tin of chickpeas, 1 small clove of garlic, 1 tablespoon tahini, 1 lemon. You might also come across houmous blended with red pepper, sun-dried tomatoes, and even caramelised-onion houmous in some supermarkets. A London-based food and travel writer and photographer, Leyla spent the best part of 2015 eating her way around the globe. It can act as a replacement for butter or mayonnaise in a wrap or sandwich, and it is wonderful simply scooped up with warm flatbreads. Watch Kerry-Ann Dunlop whip up a batch of houmous in minutes. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world. Meat goes without saying, particularly lamb, but it’s also ideal for vegetarians who wish to dunk in a crisp crudité. Use a spatula to scrape the hummus down the sides of the bowl, then blitz again until smooth. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil. The houmous recipe below will give you perfect basic houmous, and also a solid base from which to work in terms of experimenting with flavours. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. Turn on the food processor and slowly pour in the oil while it runs. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Drain and tip the chickpeas into a food processor. Pour the chickpeas (juice and all) into a blender and squeeze in the lemon juice. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Seriously good! Once you have mastered the basic recipe, you can flavour it with whatever takes your fancy. Click "Show Link" to generate a url you can copy and … Save It! Have a go at home and experience the joy of homemade houmous. Houmous is a chickpea-based dip, and a staple at any Levantine table spread. The hard and fast rule for flavouring houmous is that there are no rules, so it’s great for having fun with at home. Season with a pinch of sea salt, then pop the lid on and blitz. Public Recipe Share. Festive Brie & cranberry stuffed mushrooms, 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration), 6 tbsp quality extra virgin olive oil (plus extra for drizzling). Drain and tip the chickpeas into a food processor. Date Added: 8/22/2014 Source: Want to save this recipe? Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads. They were always slightly charred from the lick of flames, and that combination of flavours instantly takes me back to the summers of my childhood.It’s such a popular staple food because it compliments so many things. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. It can be rustled up with just six ingredients and requires no cooking – only a food processor. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

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