My wife makes the best houmous (revithosalata) that I’ve ever tasted, the important bit is not to boil the chickpeas. This is dry chickpeas, of course – not tinned.
Soak them overnight then freeze them for a few days – the freezing is the important bit, because it softens them so you don’t need to boil them, which means that you don’t lose all the flavour into the water you’ve boiled them in.
And on a hot summer’s day you’re not heating your house up with all that boiling either……..
Then just as normal – tahini, garlic, rigani, parsley, lemon juice, salt, olive oil and blitz with a hand blender. Drizzle a bit more olive oil on top before serving. Result is more flavour and texture than if you boil the chickpeas and infinitely better than any of the bought stuff.
Eat with some lallagia with a glass of Plomariou ouzo. What’s not to like?