Homemade hommus from scratch2012-08-22
Yes, I could’ve bought the ready made hommus in a can, add some tahini, lemon juice and be done with it. But where would the fun be in that? 😉
We like to make this from scratch, meaning that we soak the chick peas overnight. It’s a simple process making hommus so don’t buy the cans!
We also like to make baba ghanouj, or aubergine dip from scratch. These are our 2 favorite Middle Eastern dips! 🙂
- 200mL dried chick peas
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons tahini
- 1 lemon
- 2 cloves garlic
- 4 tablespoons olive oil
- 1 tablespoon chopped parsley
Place the peas and baking soda in a bowl. Cover with cold water and soak the peas overnight
Drain the peas and transfer to a pot. Add enough water to cover the peas. Bring the pot to a boil, then simmer for about 2 hours or (or 25 minutes in a pressure cooker) until the peas are soft. Drain the peas (save 250mL of the cooking liquid) and place in a food processor.
Add half of the cooking liquid, garlic, salt, tahini, the juice of 1 lemon and 3 tablespoons of olive oil. Process until smooth.
Adjust the seasoning by adding more garlic, salt, tahini, or lemon juice. Add more cooking liquid if desired. Blend evenly.
Transfer the hommus onto a plate and garnish with the remaining olive oil and some chopped parsley on top.
Serve with pita bread.