The basic ingredients of hommous are something I’ve known for a while. Recently I have however discovered “the trick” that suddenly made for a much more evenly blended and light consistency.
What you need
- A lemon
- Light tahini
- One clove of garlic
- Olive oil
- Chick peas
- (Optional) chopped parsley
What to do
Here’s “the trick”….what I used to do was blend up the chickpeas first and then add everything else. The resulting hommous was OK, but it could have been smoother IMHO. So then I thought….” Hhmm…..Tahini Sauce has almost the same ingredients as hommous only without the chickpeas…..I wonder…..”
As an aside; if you’ve never made Tahini Sauce then here’s what happens: When you blend tahini, water and lemon the mixture first gets amazingly gooey and then as you add just a l-i-i-i-i-ttle bit more water it suddenly changes consistency and becomes more a mousse consistency. You have to see this happen to understand the change.
So….blend in this order:
- half a lemon worth of lemon juice
- 1/4 cup of tahini
- 1 small clove of garlic
- (optional) a few sprigs of chopped parsley
- water (until it gets the mousse texture). At this point the mixture should be slightly “wet” as the chickpeas will then thicken the mixture.
- THEN….add and blend the cooked chickpeas until the mixture thickens to the desired consistency – I figure you’ve all bought ready-made-hommous so you know what you’re aiming for. Remember that after refridgeration the mixture will thicken slightly.