Following on from last week’s lunch suggestion number two, I decided to have a go at making my own houmous. The overall aim is to have made every ingredient on that plate but you’ve got to start somewhere. I’ve started with the houmous! Here’s a short film neatly documenting my first attempt to make houmous. This film is a watershed moment in my Cooking in the Cave series. It’s the first film which shows the food travelling from my allotment garden, to my kitchen and onwards onto my plate. Enjoy…. (it’s also my best film yet!)
… and the by the way the houmous did freeze well. To defrost it, I just left it in the fridge for 24 hours. Initially I was concerned that I had made too much, or, rather, that I had frozen too much per tub. It turned out to be fine. Perhaps it has more air in it than the mass produced houmous. My wife scored it at 7 out of 10, compared to Asda houmous which she scored at 4 out of 10.