A former flatmate of mine reacted in absolute horror when he realised I’d made the homous myself. You’d have thought, from the expression on his face, that it involved hand mincing camels’ armpits after a hard day’s raiding the desert. Nothing could be further from the truth.
You will need:
- a tin of chickpeas (the own brand tin from my local yielded 240 grams of them, when drained) – but reserve the liquid from the tin
- a jar of Tahini (you won’t use it all, but it seems to keep forever)
- one or two lemons
- some olive oil (use your posh stuff)
- garlic – about two plump cloves
- put the chickpeas into the blender
- crush and add the garlic
- add the juice of one of the lemons, a glug of olive oil, a glug of the reserved liquid from the tin, and a pinch of salt
- start the blender – if it doesn’t purée easily, an extra splash of lemon juice or water will help
- add 100g (a couple of big spoons) of tahini – and keep blending – if you added the tahini upfront the whole thing would turn into a ball of concrete
- keep tasting, and adding more salt, lemon juice, or oil, until it’s how you like it
If it seems a bit on the runny side, you could thicken it by adding more tahini, but the easiest solution is simply to pop it in the fridge overnight, and let the starch from the chickpeas do its work. The overnight stay will also mellow the bite of the garlic.
The only bit you won’t enjoy is cleaning the blender.
Oh, and my flatmate ate it all.
You can get dried chickpeas, soak and cook them yourself. This makes it taste a little better, but not enough to warrant the effort.
Some people like to add paprika, and other spices.