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!
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