I always make my own Houmous (Hummus), and I make it quite often; at least once a week.
Unfortunately my handy little Moulinex liquidiser is in France, so I've had to revert to a stick blender and glass jar, which really doesn't work very well.
I really needed my little Moulinex, so yesterday afternoon I visited Amazon. Without leaving the comfort of my chair, I was able to buy exactly what I wanted within about 3 mins, and the liquidiser arrived after less than 24 hrs (in an Amazon bag rather than box). It is the perfect size 'whizzer' to deal with a normal 400 gm can of Chick Peas. I feel fully-kitted again.
Houmous is not only extremely easy to make (especially if you have a small Liquidiser), but it also has certain health benefits. It contains a wide variety of vitamins and minerals, and is a very good source of protein for veggies, vegans, etc. It also has a low glycaemic index, which helps control blood sugar levels.
Ingredients are simple: Can of Chick peas (plus some of the juice), Spoon of Tahini, clove of Garlic, Olive oil, salt, Lemon juice, and a pinch of Cumin powder. Whizz until of required consistency and taste.
I can still remember the day I first ate Hummus, probably in the early 80's; my life changed forever. I can also remember the day I first tasted Cumin; what a revelation that was!
Hummus is such a simple concoction, but oh so good! The perfect lunchtime snack.
I think I shall have to try that recipe for myself. It sounds so easy that even I cannot make too much of a mess of it. I don't have a liquidiser though, just a stick blender that I use for soups. Perhaps I need to buy myself a Christmas / Birthday present?ReplyDelete
It's so easy, and when you get the ingredients quantities to suit your taste exactly, you can do it with your eyes closed.Delete
Moulinex? And I thought you'd be firmly in the "buy British" camp; particularly whilst in England. Apart from Kenwood and the likes, Argos (distributor) needs to make money too. Unlike Amazon. Next we know your much maligned (by you) Macron will award you the expat something medal for undying loyalty to the fraternity.ReplyDelete
Yes, Houmous is great. Mind you there are many ways to skin a chickpea.
PS I would have thought you'd encountered hummus first when you visited the opium dens of Tunisia, or was it Morocco, in the seventies. Wasn't it your honeymoon?
We have a Kenwood, a Bosch, and another one too, but the small Moulinex is the only one with the container on the bottom... for some reason this works so much better.Delete
I don't remember having Hummus in Moroc when we were married, I must have spent my time mostly in clouds of 'resin' smoke.
I don't renember seeing Hummus in Morocco ever and frequently staying with Moroccans, they never served it.Delete
Oh I love hummus. Ever try adding a roasted red pepper?ReplyDelete
Yes, I've tried adding all sorts of things, but I still prefer the plain.Delete
Hummus is good!ReplyDelete
I like that little whizzer..saves the splatte factor of using a stock blender!!
Like my one in France, it will be used exclusively for Hummus. Perfect for the job.Delete
I have never eaten hummus, it just seemed to pass me by when it happened in the UK. It is a food of the convenience era that we entered some 30 years ago I suppose. I see lots of it in Waitrose but have never been tempted to buy it.ReplyDelete
If you do buy some, buy the ordinary one. It's lovely with water biscuits, or Celery, or toast. It's not a staggeringly wonderful flavour, but it's very addictive.Delete
I enjoy celery, a little salt and bread and butter. I eat this every week. I cannot see any need to expand it.Delete
I also make my own hummus. The chickpea water can replace egg white in recipes for vegans, although I've never tried it.ReplyDelete
You can also make Mayo with the water!!Delete
The earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo in the 13th century. Hummus has been around a long time. I like to add a glug of sesame oil and a few sesame seeds. It's arguably more healthy to have hummus on crackers rather than cheese.ReplyDelete
My favourite is with sticks of Celery... the two flavours go very well together. The Sesame oil should come in the form Tahini. As in my picture above, I sprinkle Sumac on top.Delete
I am not overly fond of hummus made with canned chickpeas. I far prefer it made with dried that are soaked and then boiled, or the jarred chickpeas are good as well. Like you Cro, my preference is plain.ReplyDelete
I've never tried soaking my own peas; I suppose I'm just lazy.Delete
That is pretty good that you can make your own hummus. I prefer mine to be served to me by an Arab waiter.ReplyDelete
My moulinex broke recently - after reading this have put things I haven't got on my next Tesco order and am off to Amazon after lunch - thank you for the reminderReplyDelete
I'm pleased to say that my new mini-Liquidiser works perfectly. It's slightly more modern than my other one.Delete
My wife made a very expensive purchase of a vitamix blender years ago... Amazingly efficient and perfect for hummus . love the stuff..ReplyDelete
It always good to have a dedicated Hummus maker; it makes life so much more pleasant.Delete
Hummus has always looked to me like whizzed up cardboard and I'm none too fond of garlic so have not found any reason to eat it or make it. Perhaps I could just whizz up some baked beans in tomato sauce.ReplyDelete
Some of it tastes like whizzed-up cardboard too! Make you own and you control the flavour. I very occasionally tip a tin of baked beans in a Tomato soup before whizzing it up; very good too.Delete
I love hummus but up to now have only purchased it. After reading your recipe, I realized I have all the ingredients to make my own. Lunch has been decided.ReplyDelete
Let us know how you get on.Delete
Thanks for the tips Cro. I'm going to buy one.ReplyDelete
If you're a Hummus fan, you wouldn't regret it.Delete
I've tried making hummus many different ways. I just don't like it. I'll stick to tzatzikiReplyDelete
Jack Sprat etc. We can't all like everything.Delete
I love Houmous …. I love Taramasalata as well but it’s not so good for you !!! XXXXReplyDelete
Gosh, I'd forgotten all about Taramasalata; I must buy some. Not too pink though.Delete
I'm with you on this one: same recipe, same equipment; and same enthusiasm (and very often with the same supply tins of chick peas.ReplyDelete
We obviously need to start a club.Delete
I cooked up some chickpeas last night for just this very purpose! I have an old whizzer just the same size, Braun perhaps?, which will also get a spin shortly. I sprinkle sumac on mine.ReplyDelete
That little flourish of Sumac makes all the difference; mostly to the look!Delete
I like Houmous as well. Tzatziki is also excellent. You might like this too.ReplyDelete
I do indeed, but eat it far less often than Hummus.Delete
Hummus it is. Really good stuff.ReplyDelete
But how do you eat it? Do you just spoon it like soup or spread it on toast? I've never made it nor eaten it, because I don't like chick peas.ReplyDelete
Never mind, I've read the above replies.ReplyDelete
I'm not sure if you'd know it was made from Chickpeas, it tastes more like a slightly lemony nutty purée.Delete
Hummus is one of my favorite snacks! I do make a lunch of it now and then too, but I have never made it from scratch. Lazy I guess! Perhaps sometime soon I’ll give it a try!ReplyDelete