Question & Answer

We are discussing Cooking for life
With Kurma Dasa, Sue Dengate, Dave Tuff, Jacinta Dugbaza, Roger Bayley

Question:
I want to make hommus dips home made style, all my attempts have failed miserably, it ends up too chunky and tasteless or too garlicky. I do not want to use too much salt as it is not good for my blood pressure. Please help.

Answer:
Roger - I have always found that a recipe given to me many years ago works well, so I have included the recipe.

Hommus

Ingredients

150grms Dried Chickpeas (soaked overnight) or 400g can chickpeas
3 Cloves garlic
125mls lemon juice
150mls Tahini (sesame paste)
Pinch cayenne pepper
Pinch Salt

Method

If using dried chick peas, Skim off any floating skins and scum, then rinse. Place in large pot, cover with water and boil for approx 1 hour until quite soft. Drain.

If using canned chickpeas, drain and cook for 15 minutes in fresh water.

Put the peas in a food processor with the lemon juice and about 30 -40 mls of the cooking water and process.

Add tahini, garlic, salt, cayenne, and process.

Adjust taste with salt if necessary, and consistency with water if too thick.

Put into bowl for service.

Cheers, hope it works for you and you enjoy.

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