Wednesday, 22 May 2013

Houmous, hummus, humous?

1952 edition
Mr Happy Larder is on his way to London to collect my mum from the airport whilst I finish making the last preparations.  The house is clean and tidy, there's food ready for when they arrive.  And whilst I am happy and excited, I also know how lucky we are and feel for the people of Oklahoma who have suffered so badly as a result of the tornado - it never ceases to shock me how Nature can be so beautiful and yet so cruel at the same time.

As I was tidying up, I found yet another old cookbook.  This one is a 1952 edition of Duncan Hines' " Adventures in Good Cooking" - it's brilliant and has fabulous recipes as well as lots of little captions which make for very entertaining reading.  Here's a quote that I am sure would not appear in a cookbook nowadays: "A word to dinner givers.  Please have ashtrays larger than thimbles.".  That really made me laugh :-)  I will see if I can find some easy recipes in there that will appeal...

One that definitely appeals to me is this easy version of houmous.  I always used to eat the shopbought version, thinking it would be impossible to make it at home and get it to taste right.  Well, I was wrong - it's super easy and the homemade version tastes delicious.  No need for additives or similar - just a handful of simple ingredients.  This is perfect in salad stuffed pitta bread pockets, as a dip for crudites,...


You can make this fabulous dip/filling with or without the tahini (sesame paste).

200g chickpeas (tinned, drained)
2 cloves of garlic
2 - 3 tbsp olive oil
100g tahini (a sesame paste)
2 - 3 tbsp lemon juice
salt & pepper
1 tsp paprika powder
some water to adjust the consistency
  1. In a food processor, combine the drained chickpeas with all the other ingredients to make a puree. If the mixture is too solid, simply add a couple of spoonfuls of water.
  2. Adjust the seasoning by adding salt, pepper and transfer to a small bowl.
  3. Drizzle with more olive oil and top with a sprinkling of paprika powder.  Job done!
Why not use canned beans such as broad beans or white beans instead of the chickpeas?


  1. Thanks, you've reminded me how easy it is to make! Will whip some up very soon.

    1. I need to make this more often - so quick & easy. Glad you like it! Kirsten x

  2. I must this a go the next time I am doing morning tea at work - very simple as you say.