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...

22 Christmas cocktail recipes to jingle your bells

Boozy mince pie freakshake, anyone?

by Amy Swales
09 Dec 2016

Cheers! You can now grow your own Prosecco at home

This could be dangerous...

by Moya Crockett
08 Dec 2016

How to buy bubbles: 8 incredible Champagnes under £30

Fantastic fizz

by Amy Swales
07 Dec 2016

Say hello to London’s first ever vegan fried chicken shop

Sounds impossible, is actually genius.

by Amy Lewis
07 Dec 2016

13 white wines that aren't Chardonnay, Pinot Grigio or Sauvignon Blanc

Sick of the usual suspects?

by Victoria Gray
07 Dec 2016

You can now get a full cheese board delivered to your door on demand

Bring. It. On.

by Amy Lewis
06 Dec 2016

11 hearty sandwich recipes that are better than a full Sunday Roast

Sandwiches are the new Sunday lunch.

by Amy Lewis
05 Dec 2016

These are the alcoholic drinks least likely to give you a hangover

Or, how to make the Christmas party season a bit more bearable.

by Moya Crockett
05 Dec 2016

The best low-alcohol swaps for your favourite beers, wines and spirits

Time for a booze-not-booze?

by Amy Swales
01 Dec 2016

Now Brexit is making our Christmas dinner more expensive

Seriously?

by Moya Crockett
01 Dec 2016