Food & Drink Magazine

Houmous (3 Ways)

By Eatouteatin
I found a really simple recipe for Houmous in Olive Magazine's 101 Global Dishes.  The first time I tried it I found I needed to add a little more water to get the consistency I wanted and after tasting felt there was too much tahini so last week I tried again and altered the proportions slightly.  To add a bit more interest I decided to add some more flavours to create 3 different kinds of Houmous.
Houmous (3 ways)
So we ended up with:
Houmous, Plain and Simple
Houmous with Olives
Houmous with Roasted Red Pepper and Chilli
Here is what you will need:
Chickpeas (1 x 400g tin, drained)
Light Tahini Paste (2 tbsp)
Garlic (tsp crushed)
Olive Oil 3 tbsp
Ground Cumin 1 tsp
Lemon 1 juiced
4 tbsp Water
Red Pepper 1/2 medium
Medium Red Chilli (deseeded and halved)
A dozen black olives such as Hojiblanca (fresh from the deli)
First, make the basic homous to which the other ingredients will be added to make the interesting alternatives.
Add the chickpeas, garlic, tahini, olive oil, water, lemon juice to a food processor and season well.  Blitz for a minute or 2 depending on what consistency you want - add more water and blitz for longer to achieve a very smooth texture. 
Houmous (3 ways)Divide into 3 bowls - cut an olive in half to garnish and pop on top of one dish and that is your plain and simple one finished.  Allow to chill for at least an hour.
For the others it might be best to use a mini chopper as there will only be a small amount to blend through with the other ingredients. 
Houmous (3 ways)Take a handful of black olives (around a dozen halved) and add to the mini chopper with one of the houmous portions and again blitz for a minute.  Olive Houmous done.
Houmous (3 ways)For the final one - drizzle a red pepper and medium chilli with olive oil and roast in the oven at 200 degrees for about 20 minutes till softened and beginning to blacken.  Then add this to the final portion of houmous and blitz in the mini chopper.  This is wonderful and sweet with heat - I will make this again for sure.
Serve with toasted pitta, carrots, peppers and anything else you fancy dipping.  makes a lovely sociable supper.

You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Sugar-free, Whole Wheat Chocolate Orange Cake

    Sugar-free, Whole Wheat Chocolate Orange Cake

    It’s that time of the year when we’re all reviewing the past months and planning to do better than that in the future. I’m pretty sure that most of our lists... Read more

    By  Hemapriya Natesan
    FOOD & DRINK
  • Treat Petite December - Round Up

    Treat Petite December Round

    Welcome to December's round up of Treat Petite! Christmas may be over for another year, but there are some seriously tasty ideas below that you can bookmark... Read more

    By  Bakingexplorer
    FOOD & DRINK
  • 1812 Matthews Espresso Chocolate Bundt Cake

    1812 Matthews Espresso Chocolate Bundt Cake

    You may be over the holidays, but you can never be over good cake.  A few months ago, I got to sample Matthews 1812 House Espresso Bundt cake with the Espresso... Read more

    By  Cupcakestakethecake
    FOOD & DRINK, RECIPES
  • Dry-ish January – Can It Be Done?

    Dry-ish January Done?

    Last year as 2016 began my partner and his brother decided to do ‘Dry January’ – oh how I scoffed at the idea and made my lack of faith in them very apparent. Read more

    The 05 January 2017 by   Xfranx
    FOOD & DRINK
  • The Portuguese Travel Cookbook Wins Second Gourmand Award

    Portuguese Travel Cookbook Wins Second Gourmand Award

    ! 2017 couldn’t be up to a better start. The 2017 Gourmand World Cookbook Awards have awarded The Portuguese Travel Cookbook as the national winner in its... Read more

    By  Nelsoncarvalheiro
    FOOD & DRINK, TRAVEL
  • It is Not Too Late to Wish You All a Merry Christmas

    Late Wish Merry Christmas

    A Twelfth Cake as not seen on TV! Recently I have watched a lot on British television (and heard even more on the radio) about Twelfth Night, the so-called... Read more

    The 08 January 2017 by   Historicfood
    FOOD & DRINK
  • Processual Sociology

    Processual Sociology

    Andrew Abbott is one of the thinkers within sociology who is not dependent upon a school of thought -- not structuralism, not positivism, not ethnomethodology,... Read more

    By  Dlittle30
    SOCIETY

Magazine