House Houmous well lemony recipe Rapid aperitif

Homemade houmous is delicious and hyper easy & fast. This well lemon and a little raised recipe is very smooth thanks to the tip of the ice cube.

Whether you opt for a classic houmous in the rules of the art of traditional regional recipes or add like here lemon, candied tomatoes like in Provence, roasted carrots or beets, it is so much better homemade.

The real traditional recipe

Originally from the Middle East,, there are many variants depending on the country, Lebanon, Israel, Palestine, Syria, Egypt … But as much as I can document myself on French gastronomy, as much when you leave the borders of France, I remain cautious. I saw a nice film on the Houmous.

Houmous comes from the Arabic word which means chickpeaits main ingredient. To puree -reduced chickpeas are added sesame cream (Tahini), garlic and lemon.

My personal recipe

• I do the Houmous With Tahini (sesame puree), or without Tahini.
• Very often I replaces the Tahini with an oilseed paste that I have in my refrigerator. Right now, it’s cashew that I find in organic stores. This gives material to the Houmous without changing its taste.
• I put a lot of lemon juice And when I have A little candied lemon. This is how I love him and obviously my guests are seduced each time.
• I Return with a little Espelette pepper. He is fragrant without being too spicy. Not traditional but it allows me to dose well.
• The tip of the ice cream : I admit, I didn’t believe it much when I heard about it, I can’t remember who gave me this advice. But it works. With an ice cube it helps to properly emulsify the Houmous and him give an ultra creamy texture. It also avoids putting too much oil what I was doing before and suddenly having a rather light, not too rich houmous.

Anti-Gaspi Tip

Whether you cook your chickpea yourself or use chickpeas purchased already cooked in jar or cans, Do not throw the juice!

Aquafaba, such is the name of chickpea juice, has an emulsifying power crazy. Whisk it like egg whites And you will have the equivalent of white in snow, but vegan, and zero waste.

We do not quite happen to the firmness obtained with egg white but Mixed with melted chocolate and passed in the refrigerator. We get a chocolate mousse Very successful all the same, and without feeling the taste of chickpeas.

Some variants

If you opt for one of the options below, reduce the amount of lemon. And above all go little by little on the added ingredient but also on olive oil and seasonings. Taste and adjust by adding one or the other of the ingredients.

• Pesto: Add 1 tablespoon of basil pesto or pesto rosso to the tomato. It will really perfume your Houmous a lot. But be careful that it is not too powerless because your houmous could then be too liquid or fatty. If so, reduce the amount of olive oil, mix and adjust if necessary.
• Confit tomatoes or marinated peppers: As for the pesto, add a few tomatoes or pieces of peppers, mix, taste and adjust the seasoning. It’s simple and quick. In the south of France, this is called Poichichade. I give you my recipe.
• Garlic : for a very garlic pesto, rather than usingdried garlic which will be strong and without finesse of taste, I advise you to roast garlic. Two possibility: either the whole pod, stuck, brushed with oil and baked as we see a lot in Instagram or Tik Tok videos. Either what I prefer is to put the fresh or dried garlic cloves, peeled in a saucepan of pods with herbs (thyme, rosemary …), aromatics (grains of coriander, pepper …), to cover them with olive oil and to cook them over medium heat until they are well candied. Then use these pods added to your Houmous and also the oil instead of classic olive oil. The rest of the oil will perfectly perfume screw salad dressings.
• Beet : Add cooked beets and mix. The also you can have a fairly liquid rendering. The beet gives a pretty pink color more or less sustained according to the quantity you put but above all immediately gives a lot of taste. You have a recipe on this blog served on toast with blue.
• Roasted carrots: Try with a remaining roasted carrot in the oven or pan -fried cumin carrots, it’s not bad.
• And also play on the recipe ingredients: flavored oil instead of Olive oil, lime (or Yuzu, Combawa) instead of lemon,
• others spices like paprika, cayenne pepper, curry, cumin…,
• whole hazelnut paste Instead of Tahini or cashews
• addnew onion,, fresh herbs…

Well lemony house houmous

Homemade houmous is delicious and hyper easy & fast. This well lemon and a little raised recipe is very smooth thanks to the tip of the ice cube.

Kitchen modeTo prevent standby

Preparation time 10 minutes min

Cooking time 0 minutes min

Dish type Aperitif

Kitchen World cuisine

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  Drain the chickpeas. Peel the garlic clove.

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  In the bowl of a blender, put all the ingredients: chickpea, tahini or cashews, garlic, olive oil, lemon juice (4 of the 6 spoons), salt, pepper, Espelette pepper and the ice cream.

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  For an even more lemony taste, add 1 candied lemon.

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  Mix. Taste and adjust the seasoning according to your taste, with the rest of the lemon juice, more Espelette pepper…

Do not throw the juice of the chickpeas, it will replace the eggs in a vegan chocolate mousse.
For an even more lemony taste, add candied lemon.
In the article I explain to you why we add an ice cube and give you lots of variants to flavor your Houmous.

Enjoy your food !