Learn to Cook Online – Houmous and Vegetable Crudité. I post recipes of food I enjoy cooking, and I have to say eating. There are lots of posts about Chinese food, and barbecues, and Italian and French recipes because these are all cuisines I enjoy. I also post a lot of cakes, biscuits, and bakes. This is because in my spare time that is what I do with my two girls.
#Learn to Cook Online – Houmous and Vegetable Crudité
Today’s recipe dates from when I worked for the Liberation Group. I remain extremely proud of the food we served across Jersey and Guernsey in the Liberation groups bars, pubs, and restaurants. I have tweaked the recipe for you to make sure it will be just as brilliant when you make it at home. The recipe is also adjusted for the quantities. You are probably not going to want to cook sufficient quantities to serve up to fifty people.
Taken from The Square, their creamy, slightly smoky Houmous served with fresh, crunchy vegetables. The Square is one of the most popular restaurants in Jersey. This recipe was one of the most popular sharing items in the restaurant. Once you try the recipe you will never buy houmous from a shop again.
What is Houmous?
You make houmous by blending chickpeas with tahini, a paste made from sesame seeds, lemon juice, olive oil, salt, maybe some ground cumin, and definitely garlic. If you have been to North Africa, the Levant or the Middle East you will probably eaten houmous. As a dip scooped up with pieces of freshly made flatbread. It can be served with pickles, vegetables, hard-boiled eggs. Houmous is normally garnished with extra-virgin olive oil, mint, toasted sesame seeds or pine nuts. In Turkey, you would eat hummus as part of a mezze perhaps with falafel. You can now find lots of variants of houmous. I have seen it made with different types of beans, a beetroot houmous, and even chocolate!
You can use any vegetables you want radishes, carrots, celery, peppers, cauliflower florets. I prepare and wash the vegetables into bite sized pieces and store them sprinkled with ice in the bottom of the refrigerator. This keeps them really crisp just thoroughly drain them before service. Serve individually or on a large platter with some freshly baked flat breads.
Houmous and Vegetable Crudité
Equipment
- Food Processor
Ingredients
- 400 gram Chickpeas rinsed and drained
- 40 gram Tahini
- 50 ml Olive Oil
- Freshly squeezed juice of 1 Lemon
- 1 large Clove of Garlic peeled and crushed
- ½ teaspoon ground Cumin
- ½ teaspoon Sea Salt
- Cold Water
To Garnish
- Toasted Sesame seeds
- Extra Olive Oil
- Smoked Paprika
Instructions
- Place the chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt into a food processor.
- Pulse until the mixture starts to bind together. Add sufficient cold water and puree until creamy and smooth.
- Thoroughly wash, dry and cut the vegetables. Serve with the hummus in a bowl topped with a drizzle of olive oil and a sprinkle of toasted sesame seeds and smoked paprika.
Notes
MAY I ASK A FAVOUR?
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