Hummus, also spelled as houmous, is a middle eastern dip made from cooked chickpeas (also known as garbanzo beans), tahini, lemon juice, olive oil, garlic, and salt. Chickpeas are high in protein and hummus is great when used as a dip for raw vegetables such as bell peppers, carrots, or celery.
Hummus is easy to make yourself from scratch, if you own a blender, which is of course better than buying it store-bought. The good think about making it from scratch is that you can tune the flavor exactly the way you like it. Here is my version. I’ve used cooked chickpeas from a can as that is very good quality, but of course you could also cook dried chickpeas yourself.
For about 500 ml (2 cups) of hummus
2 cans cooked chickpeas, drained and liquid reserved
2 Tbsp tahini (sesame paste)
juice of 1 lemon
4 Tbsp extra virgin olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cloves garlic, peeled and green part removed
extra virgin olive oil for drizzling
Combine 2 cans chickpeas, 2 Tbsp tahini, 2 cloves garlic, the juice of a lemon, a teaspoon of ground cumin, 1/2 teaspoon salt, 1/4 tsp freshly ground black pepper, 4 tablespoons extra virgin olive oil, and 4 tablespoons of liquid from the chickpeas in the blender.
Blend, using the tamper to help the blending process.
Add more of the reserved liquid from the chickpeas as needed to get a smooth puree.
Keep blending until smooth. Taste and adjust the seasoning with salt, pepper, lemon juice, cumin, or tahini.
To serve, drizzle with extra virgin olive oil, sprinkle with paprika and minced parsley.
A dish featuring two unusual ingredients: grey mullet and wild asparagus.