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...

Behold the avocado rose: our latest food obsession

Stylish and delicious – what more could we want? by Harriet Hall

04 May 2016

The four MasterChef finalists reveal the secrets of the kitchen

Splitting the judges and melting ice cream

27 Apr 2016

Ten veggie recipes to whip up in 15 minutes or less

One can never have enough veggie-based meals in one's culinary repertoire by Amy Swales

26 Apr 2016

Will you dine at London’s new ‘naked’ restaurant?

"The idea is to experience true liberation..." by Amy Lewis

21 Apr 2016

Introducing the rainbow toasties of your Instagram dreams

It's a grilled cheese sandwich for magical unicorns by Amy Swales

20 Apr 2016

The graphic and grisly cakes your nightmares are made of

Internal organs in fondant form by Amy Swales

20 Apr 2016

A Hello Kitty café is finally coming to the UK

Book in your matching Hello Kitty mani, stat by Amy Swales

14 Apr 2016

The cocktails that help us hit our five-a-day

Drinks from the vegetable patch

12 Apr 2016

The Stylist team take on their very own bush tucker trial

Team Stylist puts four insect-filled recipes to the test by Jenny Tregoning

11 Apr 2016

15 sweet, sour and refreshing cocktails to make at home

We've consulted the experts to bring you the best herby, floral mixes for spring by Amy Swales

11 Apr 2016