Hommus.

(In Portuguese)


This is a confort food for me, I really like it a lot. It is tasty and fulfilling.

With a little more patience I think it would have been quite alike the hommus I ate in nice restaurants, but for now it's really homemade style.

According to what I read in another blog, the secret of a smooth and pale hommus is to blend first the tahini, lemon and water before adding everything else.

But to start with, I didn't even buy tahini, after all the supermarket I went only had enormous 500g cans.

The right way would be:

2/3 cup cooked chickpeas
1/2 cup tahini
1/5 cup lemon juice (= one large lemon)
1/5 cup water

salt and black pepper as needed

1 raw clove of garlic

Olive oil and pita bread to serve

What I did:
4 cups cooked chickpeas
2/5 cup lemon juice (= 2 large lemons)
1 1/2 cup water
salt and black pepper as needed
1 raw clove of garlic
Olive oil and sesame to serve

Before anything else: I should have peeled the chickpeas one by one, that's the right way.
And I actually started doing that, but I concluded it's something that only works when I'm on vacation. Soon I went off to the blender.
If you're really using tahini, which is nice, first do the trick Ryan teaches (blend the tahini/lemon/water before everything else). If not, you can start blending the lemon/water/garlic).
After that, add little by little the chickpeas. My blender can't take a heavy duty, so part of the job I did smashing the chickpeas with a fork, then mixed it all in a bowl.
Tasted good, although it could have been smoother (without little pieces). Specially because I didn't peel the chickpeas.
But the texture is ok and the flavor too.