Jump to Main ContentJump to Primary Navigation
Top

How to make perfect houmous

Houmous-splash.jpg

Executive Chef Maurice Fitzgerald of ‘Al Khayal’ in the Jumeirah Beach Hotel shares his recipe for houmous

Serves 2

INGREDIENTS

  • 140g Chickpeas
  • 90g Tahini
  • 4g Garlic
  • 7g Salt
  • 5g Lemon salt
  • 2g Chopped parsley
  • 6g Parsley leaves
  • 80ml Lebanese olive oil
  • 4g Paprika powder
  • 2g Bicarbonate of soda

METHOD

Soak the chickpeas overnight with the bicarbonate of soda.

The following day, wash the chickpeas thoroughly and then place in a large pan of boiling water.

Before the chickpeas are completely cooked, remove a handful of them to be used later as garnish.

Keep the heat on the remaining chickpeas until they are cooked thoroughly, then wash them again to remove the skins. The whole cooking process takes around two hours

Once completed, put the chickpeas in a strainer and then add some ice at the top to help chill the mix.

Once this has chilled, put the chickpeas in a blender with the garlic, then mix until it resembles the texture of houmous. Add the tahini, salt, lemon salt and blend until you achieve a velvety smooth texture.

To ensure it retains its flavour, keep in the fridge for a few hours, and then dish it up.

Garnish with paprika, chopped parsley and the remaining chickpeas in the middle. Then add the parsley leaves and a splash of olive oil.

Serve alongside pita bread or for a healthier option with carrots, cucumber, or any raw vegetable of your choice.

For more recipes, download the Dubai Foodie Guide at definitelydubai.com

Related

salad-splash.jpg

Beetroot and Persian Feta Salad

fig-pavolva-recipe.jpg

Toffeed fig pavlovas

beans.jpg

Greek beans on toast with feta and tomatoes

Comments

Latest...

Ramadan: The best places to break your fast in London

These London restaurants provide late night openings and special iftar menus

26 May 2017

Londoners, get ready for the G&T ice-cream bar of your dreams

Gin, tonic, and ice cream – what’s not to love, eh?

by Kayleigh Dray
25 May 2017

The world's first hot air balloon bar is coming to the UK

Get ready for some sky-high drinking

by Sarah Biddlecombe
24 May 2017

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
24 May 2017

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017