You may prefer to spell it as Hummus but I prefer this spelling. It is the one that is commonly used in the UK so I will stick with using the name of Not Quite Houmous for this spread.
It has Middle Eastern origins. The name is a reference to the chick peas that form the main base. This version is close to the idea but far enough away from it that it needs a different name.
It is very easy to make though and turns into a very tasty spread for bread.
It is Houmous or Hummus depending on exactly what you read. The name is derived from Arabic so neither is probably fully accurate. This version is not really Houmous in the original form. It is similar with the ingredients yet far from the same. Sure passed the taste test as a quick lunchtime filler.
- 400g/14oz can Chick Peas
- 2 small brown Onions
- 1 large Tomato
- 2-3 cloves Garlic
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Olive Oil
- 1 Tbsp Soy Sauce
- (Optional)¼-½ tsp Chilli Powder
- Sea Salt
- Grated Black Pepper
- 8 slices toasted wholemeal Bread
- Butter or Olive Spread
- Open the can of chick peas and drain through a sieve or colander. Rinse to get the preserving liquid and excess salt off. Tip into the bowl of a food processor.
- Peel and finely chop the garlic then add to the chick peas.
- Do the same same thing with the onion.
- Chop the tomato into smallish chunks. Add them plus any juice into the mixture.
- Spoon in the vinegar, olive oil and soy sauce. Also add the chilli powder if you have chosen to use it.
- Grate in some sea salt and black pepper but only a little at this stage.
- Close up the food processor then switch to a Fast setting to blend all the ingredients together. Look to have a smooth paste with few signs of any lumps.
- Taste and add extra salt, pepper or chilli if you feel that they are needed. Mix a little more to blend them in if you do.
- Your Not Quite Houmous is now ready to serve
- Toast 8 slices of bread either in a regular toaster or under a grill/broiler.
- Once nicely browned then remove and allow to cool a little.
- Spread with softened butter or olive spread.
- Add a thick layer to each slice of bread before placing 2 slices onto each of 4 serving plates.
- You can cut the bread so that this can be eaten as a finger food or serve it on the plate to eat with a knife and fork. Either way, eat and enjoy.
I would recommend that this be prepared in advance then stored in the fridge for a few hours or overnight. Doing it this way will let the flavours mingle better together and enhance the end result.