These are two separate things, you understand! I always thought I didn't really like home-made hummus, but discovered recently that you should take the skins off the cooked chickpeas, and believe me, it is well worth spending five minutes or so doing that.
So, hummus:
1 tin chickpeas (one of the rare occasions I'll use a tin!)
1 large tbs tahini
1 tsp garlic paste (or crush a couple of cloves of garlic, up to you)
2 tbs lemon juice
Scant tbs olive oil
Seasoning as liked.
Drain the chickpeas and rinse well. Now put into a bowl and cover with cold water. Using your hands, rub at them until the skins come off, which float to the surface and you can discard. You don't have to get absolutely every skin, of course, but it's worth repeating a couple of times until you are fairly confident you have the vast majority of them.
Now put the peas, and everything else, into a food processor and work until smooth, and then go on working for awhile until it is really smooth and creamy. Adjust seasoning as necessary.
Fishpaste
I tin salmon - pink or red, your choice
1/2 tub cream cheese
Scant tbs lemon juice, wine vinegar, or, if you have some pickled vegetables (I see I haven't yet posted my recipe for those, but am still experimenting. If you want a recipe, google "Bread and butter pickles"), the juice from the jar.
Seasoning as liked
Maybe a small sloosh of tomato paste, for colour? Up to you. I didn't.
Drain the salmon and, if you can be bothered, remove most of the skin and bone. Put it, and all the other ingredients, into a food processor and work until smooth-ish.
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