Houmous is found across the globe in many forms. From ultra smooth pastes, to coarse and chunky chickpeas…….. On the face of it a simple dish, but ultimately a food of endless possibilities, preferences and qualities.
As houmous lovers, the team at Saz answered a very simple brief – can we find the best houmous in the world and make it better?
18 months, 3 continents, 150 recipes, and a lot of houmous eating later………..
We found the answer using authentic techniques for chick pea preparation, a traditional recipe and, a selection of the highest quality ingredients. Saz Houmous is 100% natural and handmade using authentic processes. Our chickpeas are soaked, nurtured and loved before they meet the blender……
Our recipe is a truly balanced houmous. Strong in chickpea and tehina flavour, and accented with the perfect balance of olive oils, garlic and lemon. It is pleasingly smooth and creamy whilst at the same time retaining substance and texture. Our houmous has a chickpea content of 59%, the highest we have found to date. Great tasting natural houmous as it should be………
Please see ‘Our Products’ for further nutritional info, and to find out why our Saz Houmous is a ‘super snack’!
‘A word from our Head Chef, Daniel Roston’
‘Coming from a family with a Middle Eastern heritage there was always houmous in my fridge growing up. Almost as soon as I started to cook I started making my own houmous at the age of 14. Fresh houmous made with natural ingredients is always tastier to eat as well as being better for your health. After a decade of practice together with our intensive work at the Saz kitchen, we perfected the recipe and I am proud to be able to share it with you all.
In my restaurant I serve it traditionally, in one bowl to be placed in the middle of the table with either pita or crisp flat bread for dipping. Houmous is all about sharing and creating that family atmosphere which makes all meal times memorable and enjoyable.
Houmous is an extremely versatile product. You can put it in sandwiches or wraps, serve it as part of a plated salad for yourself as a simple quick meal, or it can be dressed up as part of an elegant starter to serve to guests at a dinner party. Houmous can be eaten with equal enjoyment at all times of the year. It goes perfectly with barbequed meat in the garden in summer and equally well with a warming tagine and pita bread in the middle of winter.’
Daniel Roston started working as a chef in professional kitchens at the age of 16 and since then has worked and trained in several restaurants which hold both one and two coveted Michelin stars, including Le Gavroche and Le Manoire among others. He has also broadened his horizons by cooking and learning away from home in Italy, the Far East and working at the Four Seasons in Whistler, Canada. As well as developing products for Saz Foods, Daniel has recently opened ‘The Star’, a pub in Archway, North London where he is undoubtedly one of London’s youngest head chefs; Of course he makes and serves fresh Saz Houmous daily.