Let’s talk hummus guys, a paste everyone around the globe seems to love as it seems. Hummus first was a great mystery to me, although I was quite the pioneer with avocados. Still, a few years back I tried it, and man was I hooked. This creaminess, a slight hint of lemon, garlic, sesame…let’s say I’ve never tasted anything like it.
So as I’ve said, I tried to make it, but it was quite a piece of work. Letting the chickpeas soak for hours, cooking them just right, adding the right amount of spices… It definitely was worth it, and I ended up with a huge batch, and there was garlic smell everywhere. But at that time I said to myself that it was just too much work for me to make that heavenly stuff on a regular basis. Therefore I have been buying hummus quite some time now. It was okay, but not over the top. Then I tasted real hummus again on my trip to Crete last year, and it reminded meof the sensation. Long story short: I wanted to try it again.
The origin of hummus
They use hummus especially in the Middle East, in Turkey and the Arabic kitchen. Many sources label hummus as one of the oldest prepared meals of mankind. The earliest known recipes for a dish similar to hummus are recorded in cookbooks written in Cairo in the 13th century. People traditionally make it from cooked, mashed chickpeas or beans, and blend it with tahini, olive oil, lemon juice, salt and garlic. Although of course there are many regional differences in the making, especially regarding spices and toppings. Besides since its global success many more varieties of hummus are suddenly are popping up. And many more ways to eat it! Ever heard of beetroot hummus? Or grilled bell pepper hummus? There are actually so many ways to eat it that it just never gets boring.
So I thought I’d give the basic recipe a Mediterranean twist and add some dried tomatoes and basil. Plus, I made the whole process so much easier by using canned chickpeas. I should have done that years ago!
- 1 can of chickpeas (plus the liquid saved in a glass)
- 8 -10 Dried tomatoes, pickled in oil
- 2 tbsp. tahini
- 3 tbsp. lemon juice
- 1 clove of garlic
- 2 tbsp. olive oil
- A bunch of fresh basil leaves
- A pinch of Italian spice blend
Add the chick peas to a food processor, then top them with the dried tomatoes, 2 tbsp olive oil, lemon juice, tahini, garlic and salt. Add some of the Italian spice blend of you like.
Process everything for 1 minute, then scrape down the sides and bottom of the vessel and mix it one minute longer. Add 2 tbsp of the liquid from the chick peas can.
Mix 2-3 minutes longer, stopping and scraping down the sides and bottom of processor once halfway through. Add in more liquid to thin the mixture if desired. Now add the basil and mix for the last time.
Just one word: Yummy! You can still taste the basic hummus flavour, but now enhanced by some sun-dried tomato and basil peaks. Eat it on top of bread, with pita bread, or as dip for vegetables. Or crisps! There are so many ways to use it, even with pasta!