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Hoummus recipe

Created by Greg Malouf

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Rating:

5/ 5 stars 10 Votes

Cuisine: Lebanese
Prep Time: 10 min(s)
Cook Time: 2 hr(s)
Serves 10

A classic dip that is made almost every day in most Lebanese homes. The secret is to cook the chickpeas until they’re really soft. If you can, seek out the prized nine-millimetre chickpeas grown in the Ord River region of Western Australia – they’re fabulous.

You will need to begin this recipe one day ahead.

Ingredients

500g ~ dried chickpeas
2 tbsp bicarbonate of soda
1 ½ tbsp tahini
1 tbsp lemon juice
1–2 garlic cloves
2 tsp salt
1 tbsp extra-virgin olive oil
1 tsp sweet paprika
finely chopped flat-leaf parsley

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Preparation

The day before you wish to make the hoummus, place the chickpeas in a large saucepan and add enough cold water to cover by 10 cm or more. Add the bicarbonate of soda and leave to soak overnight.

The next day, rinse the chickpeas, return them to the saucepan and cover with more water. Bring to the boil then simmer for approximately 1–2 hours, until the chickpeas are soft and shedding their skins. Drain and allow to cool.

Place the chickpeas in a food processor and blend until soft and creamy. Add the tahini, lemon juice, garlic and salt and blend again until the mixture is smooth. Scoop into a serving bowl and make a well in the centre. Pour the oil into the well and sprinkle paprika and parsley on top. Makes approximately 4 cups.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Hoummus recipe then browse more Lebanese recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

09 Feb 2011 10:19 AEST

Vanessa

Yarragon

Nice :)

My kids love love love this recipe it is so much cheaper to make yourself I use to buy 3 tubs a week now so much better, they eat in on everything, even in sushi. lol

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14 Jan 2009 08:44 AEST

Sue

East Maitland

Thank You

My daughter was introduced to this style of Hoummus by international friends at Uni, and loved it. Thank you for the recipe so we can make it at home.

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