No, I’m not posting an article about how you can get your own compost heap and use the soil (also called “humus”) as fertilizer for your plants, but about the most incredible spread made out of chickpeas. So instead of calling it humus, my dear Mina explained me that it’s called “hommos”, as it’s not earth you’re eating.
Before telling you the recipe, I’m really feeling the need to share this story that made me laugh a lot. It was in 6th form (the Austrian school system is a bit different – four years of elementary school and eight years of “gymnasium”) and we were having an English lesson with an American girl from Michigan. I was sitting next to my sweet Caro, and we were listening very carefully to what the native speaker was telling us. She was talking about recycling and so came to the subject of compost heaps and humus as well.
After a little introduction about humus, she said: “You can use it as a fertilizer or even sell it to sprinkle over plants.”
After two seconds Caro said: “SALAD??”
Me: “Sell it!”
Caro: “Oh, I thought she meant sprinkling it over salad!”
Feel free to use canned chickpeas or to cook them yourself. If you choose to cook them yourself, make sure they are really well cooked so that you can purée them without problems.
Makes about 1 – 1 1/2 cups
- 240 g cooked chickpeas
- lemon juice
- 1 garlic clove
- 1 tbsp. tahina (sesame paste)
- olive oil
- salt and pepper
Purée chickpeas with lemon juice, garlic clove and tahina and season with olive oil, salt and pepper.
This is the basic recipe. It can’t be compared to the humus you get in Israel, but as a European it’s a quite satisfying result. I’m satisfied at least.
You can add roasted onions, pepper or courgettes if you like, but rather put them on top of your humus bread instead of mixing them in. You can also use the humus as a dip for vegetables.