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Houmus Dip

I usually make a lot and keep it in the refrigerator, where it can last for days, sometimes even weeks but it does not last long in our house.

Soak 500g chickpeas, preferable overnight.

Next day put the chick peas in a large saucepan, add water to just above the chickpeas and put on the heat to boil.  When the pan has come to the boil, simmer till cooked making sure not to allow pan to run dry.  It takes about an hour depending on the chick peas.

If you see that the peas are taking for ever to cook add 1 level tsp baking soda and cook slowly allowing the water to reduce a little.

Put the chick peas with a little of the water into a food processor, if there is a lot of water keep some back and only add if the dip is too thick.  It needs to be the consistency of yogurt or just a little thicker.  It depends how you like it.  It’s best to keep some of the water to one side and only add it at the end if required.

Puree the chick peas in the food processor then mix with Tahini dip, you can use homemade or ready made. Add extra lemon to taste if necessary also add more water is required.

Garnish with a little parsley and drizzled olive oil.



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