In Arabic the word hummus, which has a variety of spellings, means chickpea. Hummus is a spread or dip that is made from chickpeas. The chickpeas are cooked and mashed and then blended with tahini, olive oil, lemon juice, garlic and salt. Chickpeas, I think I have mentioned before, are actually a vegetable that is grown throughout the Middle East and India.
There are many regions around the world that claim to be the place where hummus originated. The exact origin has been lost because hummus has been around for so long and in many different variations. Chickpeas on the other hand, have been around for human consumption for thousands of years. They were consumed in Palestine and have also been a common food on the streets of ancient Rome.
Also the ancient Greek philosophers Plato and Socrates made reference to the nutritional value of hummus and ancient recipes for hummus have been discovered. Hummus is a great food for vegans, vegetarians and meat-eaters.
When hummus is eaten it serves as a complex protein. It is high in iron and vitamin C and it has beneficial amounts of both vitamin B6 and folate. Hummus is a good source of protein, fibre and potassium. It has been a part of the human diet for thousands of years. So no wonder when it is a such great food. It’s packed with chickpeas and sesame seeds which are beneficially healthy for the body. The recipe below is so simple and it can be made in a matter of minutes. Well worth a try.
Serves 2 for main meals 4 for a snack
- Sharp knife
- Chopping board
- Food Processor or stick blender
- Measuring jug
- Chickpeas x 1 400g tin
- Tahini x 2 tbsp
- Olive oil x 100ml
- Lemons x 1 – 2 (juice and zest)
- Garlic x 2 cloves
- Start by draining the excess water from the chickpeas.
- If using dried chickpeas, please check the packet instructions before proceeding.
- Once drained put the chickpeas into the food processor or bowl.
- Next measure the olive oil and place into the processor or bowl.
- Add in the two tablespoons of tahini.
- Wash the lemons and using the zester remove the yellow skin.
- Place in the processor or bowl.
- Finally remove the skin from the garlic using the knife and add to the processor/bowl.
- Blend all the ingredients together until they make a smooth paste.
- Remove from the food processor and serve.
My recipe is simple, quick and easy. The lemon helps to preserve the chickpeas so it will last a few weeks in the fridge. Plus there is nothing better than the taste of homemade food. Hummus is great, not only because it’s simple but it can be made into a main meal or eaten as a snack. I enjoy it on a Saturday lunch time with my Sweet Potato Chips – sliced apple is also delicious. As always, however you decide to enjoy this dish, please enjoy.