Houmous is one of my favourite dips. I discovered that its not one of Tony’s – he says it reminds him of saw dust. I made this on the weekend for friends to nibble on while we waited for dinner.
I thought there was way too much, but it all went and everyone said they loved it (although, that could have been because dinner took a little longer than I expected).
Sorry for the bad photo, I forgot to take a photo before I put it out.
The next morning, as we were walking to the shops, rambling about the night before I said ‘ye, the houmous the yum wasn’t it’ and Tony couldn’t believe it was houmous, so that’s a good sign for you!
400g can of chickpeas, drained and well rinsed
1 large clove of garlic, crushed
3 tbs of tahini
The juice of 2 lemons
1 tbs of olive oil
Salt
Put the chickpeas, garlic and tahini in a blender and puree a little. Season with salt.
Add the lemon juice and process again until smooth.
Add the olive oil and process for a second more and adjust seasoning to taste.
Serve with whatever you like, I did carrot and celery batons and corn chips. Mmm.
S
I thought there was way too much, but it all went and everyone said they loved it (although, that could have been because dinner took a little longer than I expected).
Sorry for the bad photo, I forgot to take a photo before I put it out.
The next morning, as we were walking to the shops, rambling about the night before I said ‘ye, the houmous the yum wasn’t it’ and Tony couldn’t believe it was houmous, so that’s a good sign for you!
400g can of chickpeas, drained and well rinsed
1 large clove of garlic, crushed
3 tbs of tahini
The juice of 2 lemons
1 tbs of olive oil
Salt
Put the chickpeas, garlic and tahini in a blender and puree a little. Season with salt.
Add the lemon juice and process again until smooth.
Add the olive oil and process for a second more and adjust seasoning to taste.
Serve with whatever you like, I did carrot and celery batons and corn chips. Mmm.
S
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