Thursday, 1 March 2007

Humus/Houmus/Homus/Humous/Hoummous/Hummus (egg-free, dairy-free, gluten-free)

Since I became vegetarian in '92, I have always liked to have Hoummous in the house, even though I never know how to spell it.

Living in France in the mid-90's, I found it impossible to buy, so took to making my own. I thought I made a rather good Hummus. True, I do remember a rather dodgy batch made using a potato masher and sans Tahini; it did tend to stimulate the gag reflex.

After embarking on the long and winding road of marriage, Hubby and I did a stint in China. Our shipment of stuff took considerably longer than us to arrive. When it finally put in an appearance I fell on my blender with joy and exclaimed, " Great! Now I'll be able to make Hummus!"

Hubby looked up. "Really?" he remarked, "You never could before"

Like I said, long and winding road.

Here is my rather more refined, wrong side of 35, recipe for Hoummous. I hope you enjoy it.


1 tin of Chickpeas

half a clove of garlic

50ml olive oil

3 tbsp lemon juice

1 medium tomato

2 tbsps Tahini

Salt and pepper to taste

Paprika to look pretty

  • Put Chickpeas, garlic, olive oil and lemon juice into a liquidiser or blender

  • Whizz it up until smooth

  • Cut the tomato in half and squeeze the juice and the insides into the chickpea mix

  • Blend again, add more oil and lemon juice if too thick

  • Add the Tahini and blend again

  • Season as you see fit

  • Serve with a sprinkle of paprika and crunchy veg

© Pig in the Kitchen 2007

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Timbo said...

One lone male arrived on this site by chance and infatuated with all the lovely recipes. Tomorrow morning March 8th I have the Humus ingredients and raring to go although will substitute the olive oil with the new love of my life Farrington's Mellow Yellow Rapeseed oil (Waitrose) has the most devine taste and will make this Humos ever so special. I will report back 'Tally Ho'

Pig in the Kitchen said...

Thank-you for your lovely comment! And you have the honour of being the first to post on my blog, you should probably get a gold star. Please let me know how the Humos goes, particularly the Rapeseed Oil, that sounds like a nice twist! Good luck and bon appetit

Northern Bird said...

Made this receipe yesterday when I had some friends coming round to help me celebrate my birthday. Time was of the essence - the sun was shining, my 22 month old was clinging to my legs with avengence (as they do) and it was coming up for Pimms o'clock. Needed something quick to rustle up and tasty to nibble on. The Humous went down a was de-lovely. Today, sent some in my daughter's packed lunch and seen as though she's the real connosieur of humuous in our household, the clean pot returned to me is reason enough to make this again....Thanks

Pig in the Kitchen said...

Northern Bird, welcome!
I'm so excited that you made the Hummus and indeed fed it to your daughter!
May I take this opportunity to wish you a very happy birthday for yesterday?!
Thank-you for your lovely comments.

Babo said...

Have you ever tried to add a bunch of parsley (finely chopped) to it?
It's my favorite variation.


Pig in the Kitchen said...

Barbara,have not tried the parsley idea, sounds very yummy....

The Lehners in France said...

Pig, thank you so much for this. I've lived in France for 3 years, love Humus (or whatever) and every recipe has had tahini in it. Lazy mare I am I've never found out what it was, just thinking "we won't get that in the Darkest Dordogne." I'm off to the YUK in a couple of weeks, so will get some there, and dorittos to dip in. Heaven! Debs x

Pig in the Kitchen said...

TLIF, you are most welcome! Now before you leap up and down in amazed excitement...I may have found an online resource that will deliver tahin for you! the only thing is i didn't check if they'll deliver to deepest dordogne!

here's the link:

i've had it delivered to paris before from a website i'm finding impossible to find. Failing that, you should be able to get it either in bio supermarkets 'bio coop' or 'naturalia' shops.

Bonne Chance and enjoy YUK, i'm there right now!

The Lehners in France said...

Thanks Pig you're a star, enjoy the YUK Debs x