One Step at a Time - A Tiny Derbyshire Smallholding

Pear Houmous

November 9, 2015

This recipe for Pear Houmous relies on the sweetness and texture of pears, so a good cooking pear will add an extra depth to the dish.

  • 1 Can of Chick Peas
  • 1 Can of Black-eyed Beans
  • 4 Pears
  • 2 Tablespoons of Olive Oil
  • Salt and Pepper to Taste
  • Clove of Garlic

If you use cooking pears, soften first, either in a pan on a low heat, or in the microwave in a bowl covered in cling film (don’t add water). We used some Black Worcester pears, grown here at Merrybower. They’ve a lovely dark skin, and are actually our oldest variety of fruit tree, going back to 1575!

Once softened, mash the pears into a mush. Mix with the chick peas and blend or mash up with a wooden spoon. Add the olive oil, garlic, salt and pepper to tast. To give it some extra texture, we added the black eyed beans, roughly mashed.

We spread ours, along with a young Stilton cheese, on to home-made onion bread – absolutely delicious! The saltiness of the cheese, with the sweetness of the pear, and the tang of both really lift the warm onion flavours.