Every year on 13th May, millions of people around the world enjoy and celebrate their love for hommos on International Hommos day. The day also spreads awareness for this delicious and most treasured dish, considered a cross-cultural phenomenon. Without a doubt, hommus is a staple in most British households nowadays, with all sorts of wonderful recipe variants and flavours. If you want to have a go at making your own, here is easy to make Comptoir Hommos recipe by our founder Tony Kitous.
Tony’s Comptoir Hommos
Serves 5–6 (500g)
225g drained cooked chickpeas
75ml fresh lemon juice
1-2 cloves garlic, crushed
A little of the cooking liquid from the chickpeas (or water)
150g tahini (shop-bought, home-made), stirred until creamy before measuring
¾ tsp salt
A pinch of ground cumin (optional)
Our hommos is strongly flavoured with lemon, garlic and tahini, so it’s much more intense than the sort you get from the supermarkets. If you want to skin the chickpeas first, it’s great as the flavour is better, but you can leave them on if you feel a bit lazy. If you purée the chickpeas first, it’s easier to get that authentic smooth texture. Place cold, drained chickpeas in a food processor with half the lemon juice and a mashed clove of garlic, then puree until smooth.
Next, add half the tahini, then puree again until very smooth. You can add 1 or 2 small ice cubes to the mixture with the tahini, which will help create a very pale colour. Then add more garlic, tahini or lemon juice plus salt and cumin (if using) to taste.