I really love plain houmous, but it’s fun to add different flavours and change things up from time to time. These are three delicious ways to prepare houmous, namely plain houmous, roasted red pepper houmous and caramelised onion houmous.
Here’s how I make a basic houmous, it’s very easy and no cooking at all is required;
- One 400g/14oz can of chickpeas, drained (save the water to make mayo with, see my previous post)
- The juice of one large lemon
- Two cloves of garlic, diced
- One tablespoon of tahini (optional)
- Two tablespoons of oil (use any oil you prefer)
- ¼ to ½ teaspoon of salt
- ¼ of a teaspoon of black pepper
Put all the ingredients into a food processor and blitz it. That’s it. If it’s a little too thick add a little water, or oil if you prefer, to thin it out. It’ll keep in the fridge for about a week in an airtight container.
I also love roasted red pepper houmous, the roasted peppers add a lovely smokey sweetness to the houmous and lighten the taste. They also give it a beautiful colour. For this you’ll need;
- Two red peppers
- One tablespoon of oil
- Salt and black pepper
Preheat your oven to 220⁰C/430⁰F, cut the peppers in half and remove the stalk and the seeds. Rub them with the oil, salt and pepper and put them onto a lined baking sheet (skin side up) for about 10 or 15 minutes, or until the skin is charred.
Remove from the oven and place the peppers in a bowl and cover them, this will allow the peppers to steam and finish cooking. Once cool, peel off and discard the blackened skin. Add the peppers to the houmous, along with a ½ teaspoon of smoked paprika, and blitz until smooth.
To make the caramelised onion houmous you just need one large brown onion and a little salt and pepper. Slice the onion and cook it slowly over a low heat in a teaspoon of oil. You don’t want to stir it too much, but you’ll have to stir it enough so that it doesn’t burn.
After about 30 minutes it should be fully cooked and a rich brown colour. If it starts to dry out too much during the cooking process you can add a little bit of water or oil to prevent it from burning. Then add it to your houmous and blitz it until smooth. Caramelising the onion cooks out its natural bitterness and adds a rich, smoky, sweet flavour to the houmous.
Bye for now 🙂