Hummus, humus, houmous, hommos, hommus, huomos.
However you spell it hummus is still hummus. Who would have guessed? – I think I’ll have to give that sentence of the year right there!!
The other day I was contemplating my great love for hummus and I came to the inevitable question, ‘what would the world be like without hummus?” or probably more accurate, “what would MY world be like without hummus?” The answer, you may ask (or probably not because you don’t really care – well I’ll tell you anyway) is that the world would be bleak and flavourless from the absence of this wondrously chickpea filled dip. Yuck. What a world that would be!
Thank god for hummus!
In case you haven’t realised, I LOVE LOVE hummus. I would probably even marry it if I had to. But then again, I would probably also marry peanut butter, chocolate, granola, fluffy pancakes, dhal, mango and gnocchi amongst other things so that’s not really a big deal. I digress, though.
The whole point of my aforementioned ramblings was just to showcase my love for hummus to you sll and to say that I hereby sanctify hummus as the King of All Dips!
Thank you, thank you very much….
- 1 can (400g) chickpeas*
- 1 tablespoon tahini
- 3 cloves garlic, crushed
- 1 – 2 lemons, juiced (depending on how juicy they are)
- 3 teaspoons ground cumin
- 1/3 cup good quality olive oil
- About 11/2 teaspoons sea salt
- A little bit of water
- Cumin, paprika and parsley leaves for serving (optional)
- Drain the water from the chickpeas and rinse thoroughly. Tip into a food processor, along with tahini, garlic, lemon juice and cumin. Turn the food processor on and slowly pour in the olive oil in whilst it is running.
- Once fully combined and smooth, season with salt and, if needed, add in a little bit of water to achieve the right consistency. Turn the food processor on again and blitz until combined.
- Pour hummus into a serving dish and sprinkle on some more cumin, paprika and parsley leaves.
- *For best results you can cook some dried chickpeas and then use them instead of the tinned chickpeas.
- This recipe can easily be doubled to make an extra big batch if you so wish.
- To serve: alternatively you could pour on some more olive oil and scatter a few whole chickpeas on top of the hummus.
I would just like to mention that this recipe is by no means traditional it is simply a recipe that has been passed down to me from my mum.
I have noticed that many traditional hummus recipes are really heavy on the tahini but I prefer to make mine with less tahini and more cumin, garlic and lemon for maximum flavour.