If you love houmous but have never made it yourself, it is time to ask the question ‘why’? It is so so simple, way more delicious and definitely cheaper than the shop-bought stuff.
I confess…… until I made this, I was one of those in the ‘never made it before’ camp. Crazy! We eat gallons of the stuff in our house…… we are BIG houmous eaters….. Even when Miss GF was tiny and just weaned, she loved it. I remember the day I joked to Mr GF when he came home from work ‘approach with care….the baby’s got garlic breath!’
Inspired by so many other wonderful houmous recipes that I have seen appearing on blogs recently (there is an incredible Strawberry Hummus over at Fancy Made Simple), I decided that it was about time I tried to make my own. I love that it is such a versatile dish and always enjoy trying it with various additions and different bases. One of my favourite varieties is caramelised onion, but you can add anything from lemon and herbs to pepper, chilli, carrot, tomato or beetroot. Just let your imagination run wild…..
Not having made it before however, I decided to start simple with something classic and traditional. Houmous (or Hummus) originated in North Africa in the 13th Century, so it seemed appropriate to add a little paprika and cumin to spice it up. I also poured a little walnut oil into the mix in addition to the expected olive oil, to give a slight nutty backdrop. It would have taken more, but I had some lovely Cretan olive oil with a peppery kick left from last year’s holiday and it seemed a shame not to use it.
Our favourite way to eat houmous is straight……with toasted pitta bread cut into strips, gluten free bread sticks or a bag of tortilla or dipping chips. We especially love these colourful 3 seed veggie dipping chips (spinach and garlic; red beetroot and onion; carrot and tomato) from RW Garcia which I found in a local farm shop. They were so good with my home-made houmous…….. a perfect base to dip in, load up and munch.
I am sharing my Houmous with the following linkies :
Cook Blog Share with Hijacked by Twins
Recipe of the Week with A Mummy Too
Meat Free Mondays with Tinned Tomatoes
Cook Once Eat Twice with Searching for Spice
Sunday Fitness & Food with Marathons & Motivation
Free From Fridays with the Free From Farmhouse
1 teaspoon smoked paprika
good grind black pepper
½ teaspoon fine sea salt
2 tablespoons good quality olive oil
1 tablespoon walnut oil
cold water to reach desired consistency
Top With :
fresh chopped coriander
good quality olive oil
- Put all the ingredients into a food processor (or use a hand blender) and add a couple of tablespoons cold water.
- Blend until smooth. Check the consistency and if you want it a little ‘looser’, add a little more water.
- Spoon into a bowl and top with a little chopped coriander, a sprinkle of paprika and a drizzle of good olive oil.
- Simple! Enjoy with toasted pitta strips, tortilla chips or dipping crackers.