”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 x 700 g jar of quality chickpeas, 1 lemon, 1 clove of garlic, 2 tablespoons tahini. Houmous is proof that some of the best tasting things in life are the simplest to make. Season with a pinch of sea salt, then pop the lid on and blitz. https://cookpad.com/uk/recipes/709584-simple-houmous-hummus Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world. Delicious topped with my. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil. Want to save this recipe? Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads. Once you have mastered the basic recipe, you can flavour it with whatever takes your fancy. Share Recipe. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. Watch Kerry-Ann Dunlop whip up a batch of houmous in minutes. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. My father would bring home great tubs of it from the local Turkish supermarket to accompany chicken and lamb kebabs he cooked over coals in the garden. I have been eating houmous for as long as I can remember. It can act as a replacement for butter or mayonnaise in a wrap or sandwich, and it is wonderful simply scooped up with warm flatbreads. You might also come across houmous blended with red pepper, sun-dried tomatoes, and even caramelised-onion houmous in some supermarkets. Share It! Turn on the food processor and slowly pour in the oil while it runs. Use a spatula to scrape the hummus down the sides of the bowl, then blitz again until smooth. Vary how you serve your houmous: crunchy vegetables like radishes, raw asparagus, cos lettuce, or even apple are all delicious – see what’s in season and experiment. Houmous recipes across the countries of the Levant might include spices such as cumin, coriander seeds, paprika, dried chilli flakes, sumac, or za’atar. Brought up surrounded by exceptional cooking from her Mauritian mother and Turkish-Cypriot father, seeking out the flavours of the world has become Leyla's daily endeavour. https://www.jamieoliver.com/recipes/vegetable-recipes/simple-houmous Drain and tip the chickpeas into a food processor. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. It’s also a great medium for experimentation. Blitz until creamy, then season to perfection, loosening with a little extra oil, if needed. I quite like adding black olives (and therefore less salt), which get blitzed up with the rest of the mixture for a briney Mediterranean kick and a different colour. Let your experimental side run wild, or simply enjoy as is. Meat goes without saying, particularly lamb, but it’s also ideal for vegetarians who wish to dunk in a crisp crudité. She can be found sharing her global eating experiences at her blog www.thecutlerychronicles.com and on Twitter at @LeyLaLaa. Season with a pinch of sea salt, then pop the lid on and blitz.

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