houmous

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this is not the traditional ̶s̶p̶e̶l̶l̶i̶n̶g̶ recipe,
so don't get your knickers in a twist.

i just make do with accessible ingredients
and pray to the houmous gods the result is ̶s̶t̶i̶l̶l̶ ̶e̶d̶i̶b̶l̶e̶ palatable.

never ever tried store-bought ones too
because they are priceyyy.

and i loved this quite a lot.
and it's packed with nutrients too!

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i. mise en place

chickpeas | 2 450-gram tins
tahini | 1 cup
garlic | crushed | 1 bulb
(but maybe only six cloves if you don't fancy the sting mehe)
cumin | 2 teaspoons
olive oil | 3 tablespoons
salt | 1 teaspoon
lemon | juice | 2

aquafaba | as needed

ii.
i peel and crush the garlic.

iii.
i drain the chickpeas and keep the ̶w̶a̶t̶e̶r̶ aquafaba!

iv.
then i just put everything into a blender.
my food processor is missing its most important part
hence the blender.

i add aquafaba as my blender demands.

v.
i adjust the taste to my liking and...

bob's your uncle!

best paired with some homemade pita bread.

if you're ever wondering why the pita bread is n̶o̶t̶ ̶b̶l̶u̶e̶ green,

my four-year-old helper with some food colouring is the answer...

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thank god for farmers!
xx