This is the most basic houmous recipe, but I’ve also added some variations that I love. I’m very lazy so I make it all in the food processor.
Drain the chickpeas, reserving some of the brine, and rinse under cold running water. Transfer to a large bowl.
Process the chickpeas in a food processor or hand blender for a fine texture. Alternatively, mash by hand for a coarser dip.
In a separate bowl, mix the tahini, lemon juice, chickpea water and garlic together to a runny consistency. Mix into the chickpeas with the turmeric and pepper, then season with salt to taste. Adjust the consistency and taste to suit with either extra lemon juice or chickpea brine.
Chill for several hours to allow the flavours to infuse. Serve garnished with a drizzle of olive oil and a sprinkling of chopped parsley and a pinch of paprika.
OR just put everything in to the food processor, starting with the garlic, then adding the chickpeas, liquid and remaining ingredients. This is such a simple way of making fresh houmous and it tastes amazing.
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