When I go back to Japan, I eat tofu almost everyday (there are so many different types of tofu there and they are much cheaper comparing to the ones here. You’ll be amazed if you are a tofu lover.) Hoummous is my tofu in England. Although I don’t eat this everyday, this with bread or oatcake is usually what I think of snacking when I’m pekish. I could eat this on it’s own, with vegetables or mixed with pasta.
I buy my chickpeas in bulk so I can have a regular supply of hoummous. From time to time I go through a phase of making this as often as every other day, experimenting with different flavours. And especially when I go to work I take this with me almost everyday as it saves me making lunch. There’s an option of using chickpeas in a packet that are already cooked, but I would always make my own hoummous from scratch as it’s just fresher.
Ingredients (makes 300g):
1/4 cup dry chickpeas, soaked overnight
Juice of 1/2 lemon
1 tbsp tahini
2 tbsp extra virgin olive oil
1/4 cup chickpea cooking water
1. Cook the chickpeas in plenty of water until really soft.
2. In a blender put cooked chickpeas with all the rest of the ingredients and blend until smooth. Add salt according to your taste and blend again. Done!
This recipe is a basic version of hoummous. Try adding some roasted garlic, roasted pepper, ground cumin (my favourite) or anything you come up with!