Houmous - where am I going wrong?

can someone tell me what  houmous is ?

I've always made houmus with tinned chickpeas, I keep meaning to try dried but never get round to it  :oops: .

I used to find that it did taste a bit 'raw', but then tried boiling the tinned chickpeas in fresh water first, for about 10-15 minutes, or thereabouts - they get as long as they get! It makes a huge difference to the taste and texture.

I use a small amount of the cooking water to blend with which helps the consistency and means you don't need too much oil.

My houmus usually (depending on what's in the cupboard) contains olive oil, tahini, lemon juice, garlic (always have lots of garlic about!) and s+p. I usually put a little paprika in too.

I love houmus, yum!

My favourite summer sandwich filling is houmus (lots of it) with halved cherry tomatoes, spinach and rocket, and a drizzle of either pumpkin oil or balsamic on good wholemeal seeded bread.....YUM!!!