Get the best ingredients: Bulgarian chickpeas are highly recommended (the small ones which don't puff up too much after soaking). It is also imperative to use the best Tehina (undiluted of course)- I use Al-Arz (with the cedar tree print on the container) produced by a small company in Nazareth.
Soak the chickpeas in water for 6-8 hours. I usually leave them overnight. You can do about 1Kg of chickpeas- you will not use all of them in one-go.
Cook the chickpeas in a pressure cooker (absolutely essential) for ~90 minutes. If they are not very soft after that, then continue cooking them. They have to be absolutely soggy so don't worry about over-cooking.
Now comes a crucial step. The chickpeas must be chilled before they go into the food processor. Some people just leave them for a few hours to cool down. This certainly won't chill them, and it might end up upsetting your stomach (why?). What you should do is drain the liquid from the chickpeas, and put them in a container in the fridge until chilled.
Next, you place some of the chickpeas in the food processor for grinding (you can keep the rest in the freezer for later use). Add freshly squeezed lemon and Techina, *bit by bit* (as the food processor is working if possible). This step is where most people go astray. Never use the left-over liquid in the pressure cooker, use only squeezed lemon. If that is too much lemon for you (I personally don't think you can ever add too much lemon to the humous!) then substitute the lemon with a bit of cold water (ice cubes will also do unless they ruin your food processor) to soften the mixture.
The amount of Tehina in the humous is entirely according to taste. There are no rules. Anything goes. Remember, homous can vary greatly in taste.
Serve the humous in medium size deep dishes. Add extra virgin olive oil, top it with chopped parsley. Don't forget the vegetables, olives and pickles on the side.
Depending on taste, you can grind some garlic with the chickpeas.
Finally, making humous is a delicate process and, as a rule, is highly unpredictable- I've never reproduced the same taste. It is also easy to screw up, but you will get it right eventually.
Ingredients for an omelette for 4 people: 6 eggs, 3 big potatoes, a small onion, salt, oil.
Slice the potatoes into thin pieces about 2mm thick (in the form of lenticular galaxies, as Juan Isasi tells me). Chop the onions. Add salt to taste. Fry the potatoes and onions in abundant oil over a medium fire until they are soft (about half an hour). Whisk the eggs in a pan and add the fried potatoes and onion to it. Pour the mixture in a pan containing a few drops of olive oil, and fry it for a few minutes. Turn the omelette over, using a flat surface (a big dish, for example), pouring a few more drops of olive oil in the pan before frying the upper surface. Notes:
Since olive oil is so expensive, I normally fry the potatos and onions with some corn or sunflower oil, and just use the olive oil for cooking the omelette itself. Just those few drops add lots of flavour.
You can add some other ingredients to the omelette before frying it. Red peppers are a common ingredient. Since I visited Mexico and got a big supply of Mexican chiles I have been adding to my Spanish omelettes 6 dry Serrano peppers, and the result is a very interesting spicy flavour. Just add them when you are frying the potatoes and onions.
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