Our friend Romaine arrives today and I know she likes houmous.
the ingredients
I do too–and this version has a bit of a kick to it.
ready to whizz...
There’s garlic, cumin and cayenne in this mix–with olive oil and lemon juice to loosen it.
whizzed and ready to spread!
8 oz cooked chickpeas–I prefer the kind in jars
3 cloves of garlic–peeled and chopped
1/2 teaspoon salt
3 tablespoons tahini
1 teaspoon cumin powder
1/2 teaspoon cayenne
2 tablespoons olive oil
juice of 2 lemons
Put all the ingredients except the lemon in a food mixer and whizz smooth.
Add half the lemon juice and taste.
Add the rest of the lemon juice as you like.
I just made it with all the juice of 2 lemons and it tastes right –it depends on the size and juiciness of the lemons.
Robin Ellis 
That sounds (and looks) delicious.
I hope you all enjoy it later.
Sue xx
About 2 years ago, as food insurance, we decided to buy a 25 kg bag of dried chickpeas. It lives in the mud room in a bin, and no matter how many times I remove a cupful, the level never seems to go down. Not sure, but I think it might be magic. Soaking overnight means the chickpeas only take about 45 minutes to cook, which makes them almost as convenient as the canned/bottled varieties, and a little bit more economical. Do you do the pictures for your blog, Robin? Everything comes out looking very appetizing!
Our common friend DD does it with white beans and it is simply gorgeous. Ask him the recipe. Regards,
I certainly will!
Ours Italian soup is a miscellanea of houmous, fresh tomatoes, onion, carrot, celery, salt, pepper rosmary and oil, houmous’s water. Cook all ingredients together in a pan with good oil. When the cooking is ok pass on the mix and cook just for 10m. Its ready to eat, but if you prefer more creamy add vegetal’s broth. In winter we use the same cream with fresh pasta= pasta fresca all’uovo. Enjoy!! p.s. tipical Tuscany’s recipe in particular from Lucca and Garfagnana, in Florence is called Pasta e Ceci (winter), Minestra di Ceci (easter).
That’s great, Beatrice–thanks.
[…] with dollops of humous and some roasted pumpkin seeds sprinkled […]