Mar. 4th, 2014

aquaprofunda: Lemons (lemons)
This is so delicious I'm going to die. The trick with hummous is to taste early and often and add more of the things you like to make sure you get the flavour you want.


  • 2 cans nice chickpeas

  • 1 tablespoon tahini

  • 1 lemon's worth of juice

  • 2 preserved lemon wedges

  • 1 large head of garlic

  • Olive oil (at least 1/2 cup)

  • Pepper & salt


  • Food processor


  1. Roast the garlic by cutting off the base (opening the bottom of all the cloves), putting it in a little tinfoil parcel with lots of olive oil (like, it should be sitting in a pool of olive oil), and chucking it in the oven for about an hour at 200 degrees. Take out of the oven and open tin foil, allowing to cool.

  2. Drain the chickpeas and put them in the food processor. Pulse until they're smashed up and coarse, not smooth.

  3. Add tahini, roughly chopped preserved lemon, squeezed-out roasted garlic cloves. Pulse it some more so it's roughly mixed in.

  4. Pour in a generous amount of olive oil and scrape down the sides of the processor with a spatula. Pulse some more.

  5. Add lemon juice and continue to pulse - not making the consistency too smooth, and pausing to scrape down sides. Add salt and pepper.

  6. Add more oil to get the right liquidity (to your liking). Taste your hummous frequently to see if it needs more seasoning.

  7. When you're happy with the flavour and consistency, put into a sealed container and keep in the fridge for up to a week or two. Eat on top of EVERYTHING EVER OMG.


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