Houmous {vegan – sans gluten}

Houmous mon amour… c’est chez nous, un de nos mezzés froid favoris, oui je dis « un de nos » car il y a aussi le Moutabal auquel nous sommes tous accro j’avoue !!! Dégusté simplement comme ça avec du pain libanais, ou alors servi dans une pita avec des légumes frais ou rôtis et pleins d’herbes … je deviens la plus heureuse des femmes (oui il ne me faut pas grand chose je sais). La cuisine moyen orientale est une cuisine qui me parle et que j’affectionne beaucoup (j’ai passé une courte partie de mes études en Israël), et quoi de mieux que l’houmous pour être son ambassadeur ?!

Creamy or grainy, the choice is yours,

personally I prefer it very creamy with pine nuts or pomegranate to contrast. I don't know what you think, but hummus is also (and especially) a perfect aperitif spread that will only take 5 minutes to prepare if you already have cooked chickpeas on hand. Anyway, to serve with everything and nothing because it's really too good ! Good and then it's not as if it only required six ingredients…ah well yes in fact !

Houmous {vegan – sans gluten}

POUR 4 PEOPLE

200 g chickpeas
100 g but tahini (sesame cream)
2 cloves of garlic
The juice of 2 lemons
2 tablespoons of water
4 tablespoons of olive oil
Pomegranate, pine nuts, fresh herbs
1/2 teaspoon salt

Let the chickpeas soak for 12 hours. Cook them in boiling water for 45 min to 1 hour (taste to check doneness). Drain and let cool.
Skip this step if using canned chickpeas, but rinse them with their brine.
Crush the garlic cloves and salt in a mortar.
In a blender, add the chickpeas and the garlic/salt preparation.
Mix and add water, lemon juice, olive oil and tahini then mix again, the mixture should be more or less smooth, according to your tastes.
Put the hummus in a bowl, drizzle with olive oil and garnish with pomegranate, herbs or pine nuts.