Ever realised in life, that the simplest things are usually the best? It’s an oversimplified cliche, but I hate to say that it may be true. Well, that’s how I feel about hummus. It’s just so simple. It doesn’t really even have a colour, it doesn’t even have a strong taste. It’s just a blended bowl of creamy, versatile, moorish, dippable and coincidentally healthy yum.
As a vegetarian, it was one of my first loves. At 16 I would take 2 trains across town, just to get to a flea market where a guy in a van made fresh falafel – topped with creamy, dreamy, homemade hummus.
I think because it’s so simple to make, and also so nondescript, I make it A LOT. Like, for my family, but also when people are coming around. Whip up a batch, put it in a nice bowl and pair it with something to dip (corn chips, pita, carrot sticks etc.). It’s done in 4 minutes, and people always love it. Even Kids. You just have to know how to get the balance of the flavour elements right: creaminess (well blended with tahini), bite (garlic), tang (lemon) and seasoned (salt and white pepper). and your somethin’ somethin’ extras if desired (cumin, parsley, chilli, the list goes on).
Who came up with it?
No one seems to know where exactly Hummus originated, but it was eaten in Egypt and the Levant for centuries, probably from around the first few centuries of the second millenium. It is now very common throughout the Middle East, medditeranean and Israel and of course, the rest of the world has caught on. The word Hummus and it’s variations come from the Arabic word for chickpea, a shortened form of “ḥummuṣ bi ṭaḥīna” – meaning “chickpeas with tahini”. The variation in spelling is attributed to how many many regions, countries and languages this dish is now spread across. Everybody just loves it!
Traditionally, Hummus is eaten by itself with pita bread, in a bowl with various toppings, as a Meze, and usually at any mealtime and served at varying temperatures. What’s fascinating to me, is that Arabic people have then migrated to other parts of the world, bringing their own version of hummus along, and then passed it onto their children and grandchildren, who have then further adapted it. It’s like the edible version of Chinese Whispers!
Less traditionally and more recently, people have taken on their own ways to consume this delightful stuff. as a pizza sauce (creamy!), on toast for breakfast, as a sauce or salad dressing. i’ve even heard of – but am not convinced of – chocolate hummus.
So, what makes it good?
Everyone has their own taste, so this is very much customisable, but I’m going to write the recipe how I like it. Some people like more or less tahini (again, down to taste), and the amount of garlic is usually contentious! Me – I’m a garlicoholic. Can’t get enough of the stuff. Reduce or increase the amount if you want! just be prepared for your guests to look at you a little strange, and then not eat another bite.
What I don’t hear a lot about – which I feel is very important – is the amount of water you add. The wetness or stickiness of the hummus is very important for its dippability. That’s a word, right? (like when my Lebanese friend asked me if “copeable” was a word. “um, it should be!”)
To fresh, or not to fresh?
Look. Home cooked chickpeas are creamier, tastier, fresher, cheaper etc. – they’re basically just better. Here’s a great set of instructions. So please use them when/if you can. I do when I can. BUT – this website is all about time saving hacks. So, if you have family spontaneously dropping by or hungry, screaming kids, then grab that tin out of the cupboard and don’t give it a second thought. Cook those chickpeas from scratch when you have the time/energy for it…mmmmk?
hummus, houmous, humus, hommus and hommos.
Equipment
- Food Processor or Hand Blender Basically you need any device which will blend your hummus to your desired consistency. It may not work with a lot of bench blenders, as there is not enough liquid in it, and may get stuck. You would need a tamper in this case.
Ingredients
- 1 400g Tin of Chickpeas / Garbanzo Beans or 250g cooked (keep liquid!)
- ½ tsp Salt to taste
- 1 Clove Garlic medium
- 3-6 tbsp Tahini
- ¼ tsp White Pepper to taste
- ½-1 Squeezed Lemon to taste
- ¼ cup Water to desired consistency
- 1 tbsp Olive Oil
Instructions
- Drain the chickpeas. *
- Add the remaining ingredients **1 400g Tin of Chickpeas / Garbanzo Beans, ½ tsp Salt, 1 Clove Garlic, 3-6 tbsp Tahini, ¼ tsp White Pepper, ½-1 Squeezed Lemon, ¼ cup Water
- Blend together, until your desired consistency ***
- Transfer to serving bowl or container with lid, topping with a little olive oil
Notes
Optional toppings:
- Toasted pinenuts or some other seed / nut
- Sumac
- Olive Oil
- Paprika Powder
- Parsely (fresh)
- WHATEVER YOU WANT!!
Hummus is such a personal food, with such a long history. What does it mean to you? Where did you first eat it? What is your favourite way to consume it? We would love to hear from you in the comments.