Simple recipe for “humish” – another recipe from Bread and Spread

There are so many recipes for hummus (recipe for hummus) and most of them are fantastically easy and tasty.  I am no longer sure what authentic hummus is made of although garlic, chick peas, and tahini will always feature.  That is why I call this spread humish – it’s like hummus, maybe it IS hummus – who knows?  Whatever it is, it is great, fast, healthy, and tasty.  This is the fifth recipe from Bread and Spread.  You can find the previous one here.

Humish is fantastic when spread on pita bread and what better than completely easy, hand-made pita bread that you actually fry in a pan rather than bake in the oven.  It’s so much fun to do, you could do it on the same day, leaving the humish to blend while the dough is rising.  There’s a thought!  Click here for the recipe.

Yummy "humish":  spread made with chick peas

Yummy “humish”: spread made with chick peas

Ingredients

500 g cooked chick peas, drained.  It’s best if you cook them yourself (you will need about 250 g dry chick peas to get 500 g cooked chick peas – it’s hard to be precise because they vary a lot) but you can use canned if you must
3 big, fat cloves of garlic, squashed with the flat of a knife
75 g tahini
100 g lemon juice (juice of 2-3 lemons depending on how big and juicy they are)
1/2 tsp whole cumin seeds
1/2 tsp dry chile flakes
1 tsp salt
paprika and olive oil to decorate

Method

If you are using dry chick peas, soak them over night and drain them.  Put them into a pot with plenty of water and bring the water to the boil.  Turn it down and simmer them for at least 1 hour.  In a pressure cooker it can take 1/2 the amount of time.  When the chick peas are tender (not AT ALL chalky when you bite into one) drain them.  Reserve a little bit of water in case you need it (see below).  If you are using canned, drain them, reserving a bit of the water in case you need it (see below).

Put the chick peas into the magimix and add all of the other ingredients.  Turn it on and blend for as long as you like.  Longer if you like it finer, less long if you like it coarser.  If you are having trouble blending or if it is too thick, add water, a tablespoon at a time.  If you like it really really fine, push it through a sieve.

Pop it in an attractive bowl and put it in the fridge to think about itself (the flavour will improve) while you make your pita bread.  Or just pop it into an attractive bowl and get ready to eat it.  Before eating, sprinkle with a bit of paprika and drizzle with a bit of olive oil.

Click here if you would like to take a bread course – bake your own bread for your own spread!

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