Home-made Hoummus.

Discussion in 'CycleChat Cafe' started by Noodley, 19 Jan 2008.

  1. Noodley

    Noodley Guest

    Perhaps 4 cloves of garlic was a bit much :biggrin::sad:
  2. Fnaar

    Fnaar Smutmaster General

    You can never have enough garlic, I find! :sad: It is truly the food of the gods. And I'm an atheist.
  3. Crackle

    Crackle Pah

    Can you keep your mouth closed when you're posting please :sad:

    (whoo an owl just flew past my window)

    Does your home made hoummus taste as good as the shop stuff? Mine always comes out a bit lacking.
  4. Dave5N

    Dave5N Über Member

    Back in my student days I had a few Arab mates - palestinians - who made the best hummus you could imagine. Never had anything like it since.

    Happy days! The falafael was good too!
  5. longers

    longers Veteran

    My attempt was really, really awful :sad:
  6. OP

    Noodley Guest

    First time I made it, and very pleased with it. I'll be reducing the number of garlic cloves next time as raw garlic has a bit of a kick to it, but other than that it turned out great.

    (One benefit of the extra garlic is that the amount I ate was reduced for fear of being thrown out of the house)
  7. Pete

    Pete Guest

    Yes. I've made exactly the same mistake. Garlic in a raw dish is very potent! We've given up making hoummous: too much trouble: bought stuff may be an inferior substitute but I can live with it.

    One dish entirely composed of raw ingredients, including garlic, which I do make now and again, is guacamole. But there again, best to go really easy on the garlic. And the chillies! :biggrin:
  8. Bigtallfatbloke

    Bigtallfatbloke New Member

    I agree, you can never have enough garlic.
  9. Crackle

    Crackle Pah

    It needs a good deal of whisking and the lemon and salt is critical. Three attempts so far and I've not been keen on any of them :biggrin:
  10. longers

    longers Veteran

    Is Tahini a crucial ingredient? Or even a real ingredient?
  11. Crackle

    Crackle Pah

    Right recipe then

    Tahini paste, right?
    Garlic, obviously
    Chickpeas - soaked or tinned?

    Anything else?
  12. OP

    Noodley Guest

    Here's what I used:

    Tin of chick peas
    2 tablespoons of tahini
    Juice of one squeezed lemon
    4 garlic cloves
    pinch of salt
    "some" water

    All thrown in a blender and whizzed. It was a bit of a strain to whizz it for starters and needed "some more" water and de-clogging the blades. Very very simple. And I doubt if I'll be buying shop stuff again.
  13. Pete

    Pete Guest

    I know this is a boast, but I think I do a fairly mean felaffel myself! Which is entirely home-made. To go with the bought hoummous :sad:.

    Not wishing to fire up the old Israel-Palestine debate here, but I will state one observation, having had experience of both:
    • The Israelis are the world's worst cooks.
    • The Palestinians are among the world's best.
  14. OP

    Noodley Guest

    I also spotted pomegranate syrup today and shall be makinjg use of this soon.
  15. Pete

    Pete Guest

    Good. Best not done in the blender though - that was my mistake too. Use a food processor if available: you will find you get a better result with less need for water. Try adding a pinch of paprika to give it a better colour. You can save money and get better flavour with dried chick peas, but they will need an overnight soak and a lot of cooking beforehand to get them soft enough.
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