Friday, 16 December 2016

Make your own sabra houmous

Sabra houmous is the best possible kind of houmous in my eyes. It's so creamy and smooth, I'm low key kind of obsessed with it. So obviously I decided I had to try and make it myself at home. After a lot of research and experimentation I decided that shelling the chickpeas before blending is key, it's kind of a pain but definitely worth it in terms of smoothness. I also found that creaming the tahini and lemon juice, then slowly adding the chickpeas and oil in intervals makes it so delicious and creamy!

2 cans of chickpeas (480g strained weight)
4 tsp fresh lemon juice
pinch of pink salt
5 tbsp tahini
4 tbsp olive oil
2 medium cloves of garlic

Add the tahini and lemon juice to your food processor and cream for a couple of minutes, then add the garlic until everything is mixed. Add a third of the chickpeas along with 1 tbsp of olive oil and continue to process.  Once this is combined add another 1/3 of the chickpeas and continue to process. Finally add the remaining chickpeas and oil. You can add extra oil/tahini depending on the kind of texture you like.  


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