Houmous

On Friday we had friends over for dinner. As part of things I bought some houmous, kicking myself for not having had the forethought to make some before hand. Dried chickpeas are cheap and, more importantly, home made houmous is better than much shop bought stuff.

So anyway, yesterday I soaked some chickpeas and today I've made up the houmous. My recipe is based partly on instinct and partly on checking online recipes and coming up with a derived version.

2 cups of chickpeas, soaked overnight, boiled, then simmered for 90 minutes
1 cup tahini
a few cloves of garlic
1 tsp cumin, roasted and ground
a few tbsp extra virgin olive oil
a few tbsp lemon juice (actually I used the liquid from preserved lemons)
black pepper
salt (I skipped this given the preserved lemons were salted)
water to thin

Blended for several minutes in a food processor, it made about 1.5L of houmous, most of which I have put in the freezer.

The photo is hardly a thing of beauty but the taste certainly is.