Hoummous

Hoummous

The first chickpeas I "mashed" probably were the kacang puteh ones back in Kong Chian cinema during those days when I was a kid. A few decades later fancy me being known in close circles for my humble Hoummous and friends have even rejected watered-down versions being sold in popular bazaars by so-called hoummous experts, insisting that I provide them with my recipe so that they would know how to make it even after they (or I) have left whichever city we were friends in.

Many years ago I've blogged about a beetroot version and this should precede it, but for some reason I've never blogged about the classic version. So I'm setting things right today and this could then go into my archives for whoever would be looking for my take on the hoummous.

Hoummous : 

460g canned chickpeas
1-2 tbsp tahini (cold-pressed sesame paste)

1 tbsp dry-roasted cumin seeds
juice of 1 lemon (and adjusted according to taste)
4-6 tbsp olive oil (and extra for garnishing)
3 garlic cloves (grilled)
salt to taste

ground paprika and a few whole chickpeas for garnishing

Drain the water from the can and immerse the chickpeas in a bowl of hot salted water.

Dry roast the cumin seeds in a frying pan with the garlic (roughly chopped) and when fragrant add in some olive oil.

Remove the chickpeas from the hot water and add them plus the cumin and garlic to a blender. Add olive oil, lemon juice and tahini and blend to a roughly fine paste. Add salt to taste and if necessary a little water and/or olive oil if the paste is too dry.

Pour the paste into a pretty recipient and make a well. If not consuming immediately, cover with cling wrap and refrigerate. (Actually the dish is best served chilled.)

Just before serving, pour a little olive oil into the well and add a few chickpeas for decoration. Sprinkle some ground paprika over everything and serve the hoummous with fresh vegetable sticks or corn chips.