Spicy Houmous
Ingredients
400g tin of chickpeas drained of brine and rinsed
2 cloves of garlic
30ml of extra virgin olive oil
30ml of sunflower oil
3 tablespoons of lemon juice
Salt and freshly ground black pepper
Half a teaspoon of cayenne pepper
Quarter teaspoon of ground chilli flakes
Small handful of flat leaf parsley
1 tablespoon of firm greek yoghurt
juice of half a lemon
Description
This is fresh version of houmous also spelt Hummus without the strong flavour of the sesame that comes from the tahini. There are a number of variations of houmous, some are smooth, others, have a rougher texture. This one uses dried chilli and cayenne pepper to give great warmth that works very well with the fried lamb and the other spices. Alternatively you could take out the spices and add lots of freshly chopped parsley and coriander instead.
It can be served without the lamb, however this is typical of the small cafes in Beirut and Lebanon.
Method
Crush the garlic with the dried chilli and a little salt until you have a smooth paste.
Place the rinsed chickpeas in the bowl of food processor with the garlic paste and the olive oil. Process until almost smooth.
With a spatula push all the mixture down from the sides add the cayenne pepper and the parsley salt and freshly ground black pepper and the lemon juice. Add the yoghurt
With the blade running gradually add the sunflower oil until you have a smooth light paste.
If you want a slightly thinner consistency then add a little water to thin the paste.
Categories
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