Hummus is an exquisite, delectable and mystical food. It is so addictive that you yearn for more after the first taste. It is the most renowned dish of the Levantine mezze and I love having this dip readily available in my fridge.
My daughter Gina demands it in her lunch box with carrots nearly every day. As a toddler she ate very little so I had to be selective with what I feed her, only nutritious foods. Hummus was recommended by the nutritionist and as she loved carrots so much I would cut them into sticks and use them as a vessel for her to scoop the yummy hummus. This is when her addiction started.
The name hummus comes from the name of the legume itself in Arabic which is packed with dietary fibre, B vitamins, magnesium and such levels of protein that makes it nutritiously comparable with meat and dairy in terms of high protein content.
The traditional hummus is made from chickpeas, tahini, lemon juice and garlic but nowadays there are many modern variations that are available in almost every supermarket.
Some variations might include, green olives, coriander pesto, jalapeno peppers, avocado, red chili paste and more.
I tend to garnish this dip with a topping of fried mincemeat or fried pine nuts or spices like cumin and sumac or just simply garnished with parsley and extra virgin olive oil.
Try hummus with crudités, fresh or toasted pita bread, tortilla chips, falafel and kebab sandwiches. I personally love it with green peppers and pita bread.
The cost for preparing hummus is close to nil compared to the store-bought hummus. Here I shall demonstrate to you how easy it is to prepare that even the novice cook can master this.
Serving: 1 portion
1 tin or 240g (drained weight) of cooked unsalted chickpeas
Half of the brine of the tin or ½ cup if boiling your own
1 medium garlic clove
¼ cup tahini
¼ cup lemon juice
1 teaspoon Himalayan salt
Place all the ingredients in a powerful blender and blend to a paste. Taste and adjust the flavour to your liking. If the hummus is too runny add a bit more tahini to hold it together.
If you don’t have a powerful blender you can use a food processor, the only difference is in the final texture and not the taste. Serve it with a garnish of cumin or any of the other suggestions above and pita bread.
· Add more or less lemon juice and garlic to please your taste.
· Experiment with different variations and keep in mind that if your dip turns too loose just add more tahini to the blender and that should stiffen it up.
Per Serving : 646 Calories; 36g Fat (48.0% calories from fat); 25g Protein; 64g Carbohydrate; 11g Dietary Fibre; 0mg Cholesterol; 82mg Sodium
This recipe and media is approved for use with courtesy of Mahas Kitchen Secrets (Check it out for more amazing recipes)