Hummous, hummus, houmous, hommos — however you like to spell it. This is a nice, minimal hummous recipe. No dodgy additions like sundried tomatoes or capers; no unnecessary glugs of olive oil. You can pretty it up when you serve it by spreading it in a shallow saucer and drizzling with a bit of good olive oil, or sprinkling with a bit of chilli powder, or garnishing with one or two good black olives, or three or four whole chickpeas. Thanks to Leila and Cyrit for helpful articles on rec.food.cooking. You can use garlic puree from a tube in this, but you will want to at least double the amount.

Makes about a cup

Hummous with olive oil and ground chillies

The most important thing is to skin the chickpeas before you start. If you do this then your hummous will be wonderfully creamy and tasty. If you don't, then it won't be half as good.

To skin the chickpeas: Put chickpeas in the bottom of a large bowl, and cover with a generous amount of water. Press down and rub fairly hard with the flat of your hand in a circular movement, massaging the skins off the chickpeas (see photo). The skins should come off and float to the top of the water (see photo) - pouring off the water will then remove the skins. Repeat until you've got rid of most of the skins, and drain the skinned chickpeas well.

Put the skinned chickpeas in a blender or food processor with the tahini, garlic, lemon juice, and blend until smooth. If the mixture seems a little stiff, or too dry for your blender to cope with it, then just add a little water. Once blended, add salt to taste.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 9 May 2001 (last altered 12 September 2007) - comments and questions to Kake L Pugh (kake@earth.li).