Have been working on houmous for a while. My first attempts were so disappointing, I quit for a very long time. Then a couple of years ago, I made another attempt, with modest success, but still not enough to stop me from buying it.
Last summer I tried again – and made progress, bit still wasn’t making a houmous as good as what I could buy elsewhere. Then I bought Smorl’s houmous and read the ingredients, visited some websites, tried again. Today I made a houmous that I think is good enough to sell. Am I gonna give you the recipe? Huh! What’s it worth to you?
Am I gonna tell you my secrets? Huh!
I didn’t measure, so the quantities are approximate – which could be why it’s so tricky to get right, but then when I’ve followed a recipe and measured, it didn’t turn out right, so I think it’s one of those things you have to make over and over and over, and taste, and then one day, you’ve got it.
about 2/3 cup dried organicchick peas, soaked for about 12 hours
cook in at least triple water, together with
1 double-wide sheet kombu vegetable cut into thin strips
When the chick peas are cooked, set half aside, with their own portion of the liquid and kombu, and add