Everybody welcome Sam, a new guest writer for Green Hope Gathered! He’s very passionate about food and writing, which I’m sure will be quite evident in his posts. Get to know Sam (that’s him below, enjoying the sights of Tasmania, if you were wondering) a bit and give this tasty, easy recipe for hummus a try!
For my first Green Hope Gathered post, I thought I would write about something that is very close to my heart… Hummus! My love for hummus, or Middle Eastern food for that matter, began when discovered with Yotam Ottelonghi’s cookbook, Jerusalem. I figured out soon enough that hummus was more than just a dip for raw carrots that would usually be on spread at family gatherings. Hummus is now a weekly staple of mine. I make a batch each week and have it most days. Either with some roast vegetables as a side or on some sourdough. I really enjoy hummus and love playing around with the various flavour combinations.
Historically, hummus’ past is interesting. Its origin is often debated. It often is said by some that it came from Egypt, but others believe it was originally Levantine cuisine. Nevertheless, hummus has been enjoyed throughout the Middle East for many years, as well as Morocco. But even more recently, hummus has made its way all over the world and has become popular in countries like the United Kingdom and Australia.
Hummus is actually incredibly easy to make and is just so much better than the store bought version. Not only does home made hummus taste a lot nicer, it is much better for you too, as it doesn’t contain all the extra additives that is found in those from the supermarket. For the best hummus, soaking the chickpeas overnight is the way to go. Of course, if you want to shortcut the process and use tinned chickpeas, that is totally fine. However, soaking them overnight will create a much smoother consistency. For an even smoother consistency, you may want to cook the chickpeas with baking soda as it breaks them down even more. I usually don’t bother but either way works. Once you have your chickpeas sorted the rest is simple. All else that is needed is tahini (natural peanut butter also works), lemon, garlic and salt. Depending on the mood, you may choose to also add olive oil and spices in to the mix such as cumin. I don’t usually add olive oil or cumin. I do, however, like to serve my hummus with a drizzle of olive oil and some paprika or sumac.
Once you have your basic recipe mastered, making hummus becomes really fun and tasty, as there are so many variations to be made. My favourite is sweet potato hummus – probably because sweet potato is one of, if not, my favourite thing to eat. Pumpkin hummus is great too, and I mustn’t forget about beetroot hummus. Those are just a few variations. Once you have nailed your basic hummus recipe all you have to do is add in whatever you think may go well and blitz. Simple as that.
- 1 cup of chickpeas (preferably soaked overnight and cooked)
- 3 tbsp of Tahini
- 1 lemon
- 1 clove of garlic
- Olive oil
Soak the chickpeas overnight. The next day, place the chickpeas in a large pot with 4 cups of water and bring to a boil. Once the water is boiling, simmer for 45 minutes to an hour. Next, drain and rinse the chickpeas and place in a food processor with a splash of water and blitz until smooth. Once the chickpeas are a smooth paste, add the tahini, lemon, garlic and salt. Blitz again until smooth. If you want an even smoother consistency add more water. To serve, place the hummus on a plate or bowl and drizzle some olive oil over the top and then sprinkle with either paprika or sumac.