Making my own..........?

loubie_lou

Hi
First time poster on this board! Was wondering if anyone can tell me how they make their own:

• Homous (sp!)
• Stir Fry Sauce

Thanks
LL

SueRob_2

Hoummus is cooked chickpeas, tahini sauce, garlic & a squeeze of lemon all mashed up together.
I don't do muck stir fry, but soy sauce is good.
Sue

Alison_B

Hummus (serves 8)

Two 400 g (14 oz) cans chick peas, drained
Juice of 2 large lemons
150 ml (1/2 pint) light tahini paste
60 ml (4 tbsp) olive oil
2 garlic cloves, peeled and crushed
Salt and pepper

Put the chick peas in a blender or food processor with the lemon juice and work to a smooth puree.

Add the tahini paste, all but 10 ml (2 tsp) of the oil, the garlic and seasoning. Blend until smooth.

Spoon into a serving dish and sprinkle with the reserved oil.

Red_Elle

For Hummous I generally would take a cup of canned chickpeas and mashed it down with a fork till it's reasonably thick consistency. Then add lemon juice, tahini, garlic to taste. (tbsp tahini, juice of half lemon, 3 cloves garlic is what I use) That's generally the basis for Hummous.

However, to make it more interesting, I also add any combination of cumin, whole chickpeas, red peppers, tomatoes, loads of black pepper, chopped chilis.

For stir fry sauce the possibilities are endless really. A nice one is soy sauce, sesame oil (can burn though), crushed garlic (can you tell I like garlic!), mixed crushed peppers and lemon juice. I know a lot of people will add hot chili sauce to that too, as it has a sticky texture. I sometimes add black strap mollases for the stickiness.

Hope this helps.

loubie_lou

Thanks Everyone!

Tired of forking out a quid a time at the shops for Houmous (love it so much!). Now I can make my own!

LL

jennet1

For stir fry sauce I use:
Fry garlic, ginger, chillies in the stir fry then add
veg/chicken stock
add to that a splash of soy sauce, a splash of thai fish sauce, chinese 5 spice powder if I have it
and thicken it with small quantity of cornflour mixed in cold water