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
Thanks for adding my post to yours! I like your recipe – never thought to use kombu. I do like seaweed… =)
You’re welcome Poli! Love your blog!