My FF Anniversary gift: my ‘holy grail’ homous recipe..

2015/01/img_6816.jpgAs I prepared for this post, I thought about all of us around the world who were all prepping and photographing and writing about our offerings for this Fabulous First Fiesta Friday Anniversary Party – I could almost feel the connection between all of us as we prepared to celebrate the wonderful weekly gathering that Angie has created, and it made my heart sing, it really did.

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I cannot go any further without also mentioning all of the co hosts who have supported Angie as the parties have grown; you are all so welcoming and do such a great job, thank you all so much. And this week, Julianna and Hilda will no doubt continue the great work and look after us all superbly πŸ™‚

And so, for my part, I have decided to bring you an gift: my ‘holy grail’ homous recipe. This is the recipe that I stand by and use to make my own homous every week; it works every time for me and I hope it will for you too. I must add that I now only ever make my homous in my NutriBullet and it does a super fast job of making super creamy homous. If you don’t have a NutriBullet, use whatever you have to create the texture you would like. If you only have a food processor and would like a smoother dip, use a stick blender to create finish it off.

Please note:
*I’ve tried making homous with dried chickpeas that I’ve cooked and cooled, and with canned chickpeas, that I’ve washed (and washed!) and drained; I’m happiest with the canned chickpeas. They are in salt water, so I don’t add any extra seasoning to the dip. This is only my choice of course.

*I use arabic tahini; this is a key point as I have recently been researching tahini (yes, I am that sad!) and arabic tahini is a lot thinner than greek tahini. If you use a greek version, maybe Cypressa or Sunita, you may want to add a tiny extra bit of water, but wait until you’ve made and chilled the homous before you decide that as the mixture will stiffen in the fridge.

So, here it is…
1 x 400g can of chickpeas, washed well and drained
100g tahini
100-150ml water (add the lesser amount then increase to get the consistency you want)
50-75g lemon juice (to taste – I like the higher amount, and lemon juice is key to good homous)
2-3 garlic cloves (again to taste – I like lots!)

And that’s it. Chuck it all in the blender and whizz it all up, and there you have it. A beautiful, easy, fresh homous.

2015/01/img_6837.jpgI happily eat it as it is, love it in fact, or I add other things to it to make different versions and tastes. Today I added some of my homemade harissa to some; some homemade ‘toum’ (Lebanese garlic sauce) to another; and some chopped black garlic to the rest.

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2015/01/img_6801.jpgAnd these are what I used to create my canapΓ©s for the Fiesta Friday block party, I hope you like them!

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2015/01/img_6800.jpgI used red peppers to create little boats, but you could use celery sticks or cucumber slices, bread/toast discs, whatever you like. I topped some with toasted pine nuts, some with sumac and other with aleppo chilli flakes.

And I’ve been waiting to use these beautiful dried rose buds that I got from Just Ingredients for ages – this is the perfect opportunity!

2015/01/img_6814.jpgI hope you enjoy my canapΓ©s and enjoy the party: happy fiesta and happy weekend πŸ™‚

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87 thoughts on “My FF Anniversary gift: my ‘holy grail’ homous recipe..

  1. Nancy

    I have been thinking about homous for 3 days straight…and here you are providing the Fiesta Friday party-goers with the “Holy Grail” of recipes?!?! Ahhh…you made my day, Elaine! Thank you, it looks absolutely delicious!

    Liked by 1 person

    Reply
  2. Jhuls

    Ohhh… I could imagine that, Elaine. That would definitely be a riot – a good riot. πŸ˜€ These look so good and that you making it in nutri bullet, that’s awesome. I really admire your dips, but I also have blender with me and a mini grinder – would that work?? Happy FF and enjoy the party. ❀

    Liked by 1 person

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  3. Hilda

    Of course your homous looks superb, but in those little red boats with rosebuds to decorate, your appetizers are going to get a lot of attention. I always appreciate it when I get not just a good recipe, but some good ideas on how to serve in an appealing way. And I also love it when sumac figures in any recipe! Hope you have a lovely weekend and enjoy the FF party.

    Liked by 1 person

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  4. weebirdie

    Those homous looks so smooth and delicious! I am impressed that you know difference between tahini. I didn’t even know there were Arabic one and Greek one! I will try your recipe next time I want a dip. πŸ™‚

    Liked by 1 person

    Reply
  5. chefjulianna

    Wow, Elaine! You have brought us the Holy Grail! I was thinking the same thing about all of us around the world all preparing for the same event! Heartwarming, isn’t it? This is perfect celebratory food and what I love about it is the connections you are making when your recipes wander into my kitchen or anybody else’s for that matter! This is just too cool and certainly something to ponder…I’m rambling by the way…one too many glasses of champagne… πŸ˜‰ Happy Biggest Fiesta Friday Ever!

    Liked by 2 people

    Reply
    1. Elaine @ foodbod Post author

      I completely agree with everything you’ve said, Julianna, I just love how we are a part of each other’s lives and kitchens! I love our community, it’s so special to me…and now I’m rambling, and I have no excuses like champagne, it’s only 6.16am!! It’s the green tea that’s done it….;)
      Enjoy the party, sweetheart, thank you for co hosting x x x x

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  6. Julie is HostessAtHeart

    Thank you so much for sharing this recipe with us! It looks delicious, and I am sure it will be delicious and I will be making it! Perfect for FF. I loved how you talked about imaging everyone else making their dishes and taking their pictures. It is definitely a kinship.

    Liked by 1 person

    Reply
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  8. Selma's Table

    So many interesting points in this post Elaine. The use of water instead of oil, the variations which look delicious, your eye catching presentation with the pretty sprinkles…. Love the pine nuts! The rosebuds are so pretty too. And thanks for testing out the dry vs canned chickpeas debate too! Happy Fiesta Friday and Happy Weekend to you too xxx

    Liked by 1 person

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  9. Frugal Hausfrau

    I always have made mine in the food processor and never once though to put it in my Nutri Bullet! And I have always never been happy with the texture! Thanks so much for the hints! I agree the canned are softer, and get smoother, but I tend to use them for “emergency” hummus! Like when someone stops over unexpectedly!

    Liked by 1 person

    Reply
  10. annainternational

    Oh wow. Been making my own houmous to a fairly similar recipe forever, but the only additions I’ve made have been beetroot or roasted red pepper. Adding harissa is a total houmous game-changer for me! I cannot wait to try it! And I will give your recipe a whirl too, thanks for sharing, and happy Fiesta Friday!

    Liked by 1 person

    Reply
  11. petra08

    I love hummus but no matter how much I try it never turns our quite right. Your recipe sounds great and I must give it a go! Beautiful canapΓ©s πŸ™‚

    Liked by 1 person

    Reply
  12. The Novice Gardener

    Thank you, thank you, Elaine!! The recipe is very similar to the one written for me by a Jordanian friend. Unfortunately, I misplaced it and haven’t been able to make good hummus since! Now I finally can, with this gift from you! I love the canapΓ©s, btw. So beautifully presented! ❀

    Liked by 1 person

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