serves 2 generously
1 tablespoon olive oil
1 red onion, finely sliced
600g (1¼lb) canned chickpeas (garbanzo beans), rinsed and drained
2 cloves of garlic, crushed
3 tablespoons good-quality tahini
1 unwaxed lemon
pinch of ground cumin
pinch of za’atar
generous drizzle of extra virgin olive oil
Once you try this, you’ll never choose shop-bought houmous again. Invest in a good-quality tahini, which is creamy rather than set. Chickpeas that are jarred rather than canned are easier to whip into houmous, and they also provide a smoother texture. Serve with warmed pitta breads.
Heat the olive oil in a pan over a low-medium heat. Add the onion to the pan and slowly cook down for 8 minutes.
Tip the chickpeas into a bowl. Cover with boiling water and allow to sit while the onion is cooking. This process will make a smoother houmous.
Add the garlic to the pan and cook for a further 2 minutes, until the onion is starting to brown.
Tip half the onion and garlic mixture into a blender, along with the tahini. Drain the hot water from the chickpeas and add to the blender. Chop the lemon in half and squeeze in the juice through a sieve. Blend until smooth.
Stir through the remaining onion and garlic mixture along with the cumin and za’atar. Drizzle over the extra virgin olive oil just before serving.
This houmous will keep in the refrigerator for up to three days.