Hoummos

 

One of my favourite dish is this one. It has flavour, energy and it is a light meal. I like doing it from scratch, meaning that I do not use canned chickpea. Prepared at home, it is a little bit tastier than the canned one. I buy dried chickpea and prepare it for humus mostly. I bag the rest and keep it in the freezer for as long as I need.

This time I listened to the ”25th Hour” soundtrack. I find the music a lot better than the story as, for me, cooking is better than eating.

Difficulty: easy.

Kitchen tools:

- bowl;

- pot;

- cooking machine with oven;

- oven tray;

- baking paper;

- colander;

- food processor;

- knife;

- cutting board;

- citrus squeezer.

Duration: 20 min (chickpea soaking not included).

You need...

Ingredients for four portions:

- 480 g chickpea - drained (2 canes);

- 5 tablespoons of tahini;

- 3 cloves of garlic - peeled and minced;

- juice from one lemon;

- 4 tablespoons of avocado oil;

- vegetable drink (the quantity depends on how soft you would like the humus to be - I used 75ml);

- parsley - chopped;

- a pinch of Tandoori Masala;

- salt (to taste).

Method:

Thank the ingredients for giving you energy only after you get in the mood for doing it.

If you use canned chickpea, go to step B.

A. Preparing the chickpea:

1. Place the dried chickpea in a bowl.

2. Cover it with a lot of water.

3. Leave it either overnight, or at least 10 h to soak. You want to change the water at least two times.

4. Place the chickpea in a pot and place them over the fire.

5. Meanwhile, warm in another pot as much water as to cover the chickpea.

6. When foam forms over the chickpea, reduce the fire, drain the chickpea and change the water.

7. Do this one more time and simmer it for ten minutes.

8. Drain the chickpea in a colander and let it cool.

9. You can keep the chickpea in bags in the the freezer.

B. Preparing the hoummos:

1. Heat the oven: gas 5 / 190° C / 375° F  and when it reached the temperature, add some chickpea covered in tandoori masala on a baking paper. Bake them for 10 min.

2. Place the most part of chickpea in a food processor.

3. Whiz it until it is smooth.

4. Add tahini, minced garlic, avocado oil, salt, 5 tablespoons of vegetable drink.

5. Whiz again and add vegetable drink from time to time.

6. Place it on a plate together with whatever you have. I made some focaccia this time.

7. On top of the hoummos, add a teaspoon of avocado oil, the chickpeas from the oven, some tandoori masala and parsley.

3. Enjoy!