– Sasha’s homemade humous –
At this year’s Gefiltefest, Sasha inspired us all with the secret to making the perfect humous at home. Needing just one can of chickpeas, it’s easy to make and ready on your plate in no time.
- 400g tin of chickpeas (or, if you prefer 200g dried chick peas, soaked overnight and cooked in pressure cooker for 25 minutes, although this is harder)
- 1 garlic clove
- 1 large tablespoon tahina
- (Ideally fresh) lemon juice
- Good / extra virgin olive oil
- Ground black peppercorns, to taste
- Splash of tamari, or salt, to taste
- A little ground cumin
- To garnish; toasted pine nuts and Za’atar, if desired
Serves two very hungry people as a starter. Or four lettuce-leaf eaters.
This is a lot easier if you have a magimix/blender…
- Put the garlic clove in the blender, until it’s finely chopped.
- Drain the chick peas, reserving the cooking liquor / water from tin
- Leave a handful of chickpeas aside, to garnish
- Put the rest of the chick peas in the blender, pulse and blend
- You want it to be slightly thicker consistency than the final desired one – add a little of the cooking liquid if you need it
- Put in a tablespoon of tahina – more or less, depending on how you like it
- Pour in some lemon juice, to taste… a more greek humous has a lot of lemon. I occasionally use lime juice, also.
- Pour in some olive oil (gives a richer flavour, I don’t always do this), to taste. About a couple of tablespoons, or however you like it.
- Salt (or soy sauce) and pepper to taste;
- Serve in a small shallow bowl, scoop out a hollow in the middle with the back of spoon, put the reserved handful of chickpeas there
- Pour over some olive oil, some toasted pine nuts, and sprinkle with za’atar
And a final word about Za’atar
Za’atar is a sumac-based middle eastern herb mixture- don’t just buy sumac, it’s the blend that makes the difference. Personally, I get mine sent from a friend in Israel.
http://www.holyroses.co.uk/ – flavours from the Holyland / Misc spices / Zaatar (at the top).