I decided to make houmous today, before realising that I don't have any garlic (!) or enough olive oil.
Not to be deterred, I set about improvising, and have been delighted with the result. I haven't refined this at all, but this is one of those experimental recipes that's too good not to write down before you forget it - so I bring you:
Semi-Fried Spiced Houmous
- Cooked chickpeas - the equivalent of about 250g dried, or two tins
- Juice of one lemon
- One avocado
- Some mustard oil, and some olive oil
- Chilli flakes (or powder, or fresh chilli, or no chilli, depending on taste and resources)
- Asafoetida (hing)
- White pepper
First off, mash up the chickpeas. Mine were unusually mushy, so I just used my hand-held mashy thing, usually I'd use a blender.
Heat up the oil in a wok or frying pan. Traditionally, mustard oil is heated until it starts smoking, then allowed to cool down a bit. Once it's at a good temperature for frying (i.e. hot), add the cumin. After about thirty seconds, add plenty of asafoetida, and stir. After maybe another thirty seconds, add about a third of the chickpea mush, and mix it all around. Keep frying and stirring on high heat until it's all turned a pleasing shade of brown and it smells the part, too - probably about ten minutes or so. Add chilli when it's almost done.
Add the fried mush to the unfried, mash up & add the avocado, then add the lemon juice, salt and pepper, and mix well. If it's too thick, stir in some water until you get the desired consistency.
That's about it. By all means play around with the recipe; all ingredients should be considered optional, except for the chickpeas and maybe the lemon. I probably would have added tahini if I'd remembered.
Serve as you would any houmous. I'm having mine with tortilla chips.