In the book I illustrated the white wheat and olive oil flatbread alongside a plate of homemade houmous (or hummus); here is the recipe.
The key ingredients are chick peas and tahini, a sesame seed paste. Olive oil, lemon juice, and garlic are common additions. Quantities can be varied according to taste. I like plenty of lemon juice, which lifts the flavour. I do not like an overly thick texture so I thin it with a little water; the amount can be varied according to preference and depending on the amount of lemon juice added. Homemade houmous can be prepared in minutes using a blender and the taste and texture adjusted to perfection.
Houmous can be served on its own, and is excellent with an unleavened or leavened flatbread, such as pitta bread. I generally dress it simply with a drizzle of olive oil and a pinch of paprika, although chillies or sweet peppers are also a good addition, as is topping with some fried spiced lamb.
- 400g can (240g drained weight) chick peas
- 4 tbsp (c. 60g) tahini
- 4 tbsp olive oil
- 2 cloves garlic
- 1–2 lemons
- 3 tbsp water
Drain and rinse the chick peas and add to the blender.
Peel and roughly chop the garlic and add to the chickpeas, along with the olive oil, a good pinch of salt, and the juice of one lemon.
Begin blending, then taste, adding more lemon juice according to preference, adjusting the seasoning, and thinning with water until the desired texture is achieved.