I love hummus! I've tried a couple of times to make it at home - but it hasn't been as good as the stuff I can get from the wee Turkish shop round the corner. Until now!
Some random titbits about hummus for you...
It is also spelt hamos, houmous, hommos, hommus, hummos, hummous, chumus or humus. The most common Turkish spelling is humus - but as that means 'compost' in English, we generally stick to 'hummus'!
'Humus' is the word for chickpea! So if you make a hummus type dip with another legume - you really shouldn't call it hummus...
I got the above from a great post about hummus from Desert Candy. Check out the rest of the blog too - it's fab!
Traditionally hummus should be made with either tahine or olive oil - but not both! You should drizzle olive oil on the top of either when serving though. (Notice I actually did add a little bit of olive oil to mine
Someone has written a food blog - all about hummus!!
I think hummus is better the second day - when the flavours have had time to meld. Warning though - the hummus will probably thicken overnight - add some water to loosen before serving!
Hummus will keep for up to a week in the fridge.
Hummus is best made with freshly cooked chickpeas, but canned will work well too!
- 3 cups cooked chickpeas
- 2 cloves garlic, crushed
- juice of 1.5 lemons
- 3 tbsp tahine
- 2 tbsp olive oil (plus more for drizzling)
- 1 tsp salt
- paprika or cumin for serving
Serve drizzled with olive oil, a dusting of paprika or cumin, and pita breads. Though not necessarily the pitas I made that day!!