I ate my bodyweight in hummus when I was in Israel. Never a fan of bought hummus here in the UK (it ain’t the same thing), I make my own – it is easy and takes just 15 minutes.
Hummus is an Arabic word meaning “chickpeas” (clever). It is eaten all over the Middle East, but the earliest form is thought to come from 13 Century Egypt (if you remember from a previous post, the Egyptians invented the falafel as well – we have a lot to thank these guys for).
A stable food in Israel, hummus is popular with Jews because it is made with ingredients that can be combined with both meat and dairy meals as per their dietary laws. Few other foods boast that feature!
I have made hummus a million times before and recently use Yotam Ottolenghi’s recipe from the Guardian website; however, to make things simpler, I use tinned chickpeas (he would probably shake his garlic crusher at that, but I am never going to be organised enough to do the soaking). Here it is:
2 tins chickpeas (standard size; 400 g drained weight in total)
250 g tahini (sesame paste)
50 ml lemon juice
5 garlic cloves
Pinch of salt
To serve: couple of spoons of tahini, extra virgin olive oil, paprika
I hope you are listening carefully because this is very complex.
- Put ingredients in a food processor.
- Wizz until smooth, adding water as needed.
- Serve by spooning on a little tahini paste, throwing on some chickpeas, drizzling some olive oil and sprinkling on some paprika. Because we used tinned chickpeas, this hummus is cold; there is nothing to stop you warming it up in the oven or microwave (gasp) if you want it warm.
End with a Dad joke to make you groan
Israeli man dies from poisoned meal.
Police suspect is was hummus side.