One of the oldest foods in the world, hummus—a blended dip made chiefly of chickpeas—is a Middle Eastern dish which has recently become popular in Western countries. Suitable for vegetarians and vegans, and containing iron, protein and Vitamin C, hummus can be found at most supermarkets and delis. However, it is much cheaper to make at home, and very easy. Look for tahini (sesame seed paste) in the ethnic aisle of your supermarket.
There are five key ingredients in hummus, all of which should be as fresh and high-quality as possible. The amounts given here are a guide. Hummus is a very individual taste, and everyone has his or her favourite blend. The more olive oil and lemon juice used, the creamier and more liquid the dip will be.
Making Basic Hummus
Ingredients:
- 2 cups cooked, drained chickpeas (or canned chickpeas)
- 3 garlic cloves
- 1/4 cup olive oil
- 1/4 cup tahini (sesame seed paste)
- 1 Tbsp lemon juice
Method:
To make basic hummus, simply whirr all ingredients to taste in a blender. Start with a small spoonful of tahini and only a little seasoning, and adjust to taste. Store the hummus in an airtight container in the fridge, covered with a little more olive oil.
Hummus Variations
Basics aside, hummus is a very versatile concoction. Experiment with seasonings—add salt, paprika, cumin, curry powder or garam masala. Curried hummus makes a tasty addition to salad-filled pita breads.
For an extra veggie kick, blend equal parts of hummus and mashed or pureed cooked pumpkin. Roasted red pepper hummus is another popular variant often sold in delis—to make it, grill a halved red pepper until blackened, then pull off the skin and blend the flesh into the hummus. Sundried or semi-sundried tomatoes can also be blended into the dip.
To encourage children to try the unique taste and texture of hummus, soften the flavour by mixing equal parts of hummus and natural yoghurt to make a creamier dip.
Serving Hummus
Hummus is traditionally served with crudites (chopped vegetables) as a dip. However, it can also be used to fill pitas, eaten on crackers or with crisps or felafel, spread on bread in place of peanut butter or, if the mixture in thin, used as a sauce on rice dishes and curries. Hummus may be served hot or cold.
Serve pumpkin hummus in the hollowed pumpkin shell. The dip can also be presented in a folded tortilla or curved lettuce leaf. Middle Eastern restaurants often garnish dishes of hummus with whole chickpeas, paprika or chopped boiled eggs.
Serve tomato salsa, hummus and guacamole with breadsticks and crudites for a delicious vegan party platter.
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