HOMMUS

COOKBOOK: Ambiano - Cookbook
 

You seriously cannot go back to buying hommus/hummus in a small container from your supermarket after you have made your own homemade !
 
  For starters, there is always more and leftovers can be used as a spread on crackers, sandwiches ect.
 

The taste, absolutely delicious!

A must-try

RECIPE
  Serves 4-6

1 tablespoon olive oil

1 can 520g chickpeas

1 large clove of garlic, chopped finely

salt and pepper

1/2 teaspoon of paprika

3 tablespoons tahini paste

2 tablespoons lemon juice

2 medium carrots - cut into strips

2 large stalks celery - cut into strips

Drain the chickpeas and retain the liquid

Heat the olive oil in a frying pan, add the garlic and paprika, fry for a few seconds and add the chickpeas. Add salt and pepper and fry until chickpeas are just softening in texture.
 

Add the tahini sauce and combine well. Fry for a further minute and remove from heat.
 

Allow it to cool for a few minutes.

Place the mixture in a food processor. Add the lemon juice (the text is not on the video) and a large ladle of reserved chickpea liquid. Process again. Taste test and add salt if required. Add small batches of liquid to make the texture smoother. Repeat the process.
 

Serve in a bowl with carrots and celery sticks