Hummus is a Middle Eastern dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. As an appetizer and dip, hummus is scooped with flatbread, such as pita. Garnishes include chopped tomato,cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, etc.
Hummus Day is an annual event celebrated on the third Thursday in May. The holiday started in 2012.
Also see the recipe for Falafel or chickpea croquette, which is another great recipe which uses chickpeas.
1 x 400 g tin chickpeas, drained
30 ml olive oil
30 ml lemon juice
15 ml Tahini (sesame seed paste)
10 ml crushed garlic
5 ml ground cumin
good pinch salt
- Drain the chickpeas and transfer it to a food processor.
- Add the oil, lemon juice, garlic, cumin and salt and blend until thick and creamy.
- Add a little water if you want a different consistency.
- Transfer the hummus to a serving dish and serve with pita bread.
Makes ± 500 ml.
Variations
- Replace the tahini paste with peanut butter.
- Add 15 ml soy sauce or sweet chilli sauce (mild or hot) – or both!
- Add 30 ml chopped peppadews (mild or hot) or chopped parsley or fresh coriander
- Add 2.5 ml ground cumin.
