Wednesday, February 23, 2011

Humus – Hummus – Houmus

There are different ways to write Humus and I confess that I don´t know which spelling is the right one. Perhaps all of them are right..? But who cares, it is not my intension to make an orthography lesson. Humus is a traditional dish from Mediterranean, oriental and Arab countries that is easily done and tastes great with some Pita-, Naan-Bread, Focaccia or Baguette.
I use tinned chikpeas (I find no difference in taste when using dried one…and it is much easier as you only have to open the tin…), Tahin (= special sesam paste that you can find meanwhile quite easily in stores selling oriental, arab or Turkish ingredients), salt, pepper, fresh Lemon and Orange Juice, pine nuts and of course some good quality extra vergin olive oil.

1. Drain the chickpeas in a colander and squeeze one lemon and one orange, reserve the juice.
2. Roast about 20 g pine nuts in a pan until they turn slightly brown and start to deliberate a delicious odour
3. Now you mix together 450 g chickpeas, 4 Tablespoons Tahin and the juice from 1 lemon + 1 little Orange in a blender until you obtain a smooth, fluffy paste
4. Season with salt and pepper and add more Tahin or lemon juice regarding your taste.
5. Top the Humus with the roasted pine nuts and drizzle some olive oil over it.
(If possible prepare the humus one day before you intend to eat it. I find that the Humus takes than the flavour from the pine nuts.)


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