The First
time I ate Hummus I was 12 years old,
and my late father took me to a Greek restaurant in Brighton.
The owner, a friend
of my father’s brought to the table, warm pitta bread along with a plate of
freshly made hummus; as I bit into this creamy garlicky mixture on
warmed bread I knew I was hooked.
After receiving the chefs own recipe, ( hastily scribbled down on the back of a paper napkin ) I made hummus from scratch for the first time a week later, I have continued to make it for the past 51 years on a very regular basis.
History
Hummus has
been around the southern Mediterranean and Middle Eastern cuisine for time immemorial,
different cultures claim it as their own. The earliest known recipes for a
dish similar to hummus bi tahini are recorded in cookbooks published in Cairo
in the 13th century .
Nutritional Value
Hummus is
high in iron and vitamin C and also has significant amounts of folate and
vitamin B6.[16] The chickpeas are a good source of protein and dietary fiber;
the tahini consists mostly of sesame seeds.
Daily Diet
Although Hummus is part
of the daily diet in Israel, so many
Israelis are flabbergasted to find out, not only do I make my own Hummus, (opposed to buying one of the numerous brands of the chemically enhanced pots readily available in every corner shop and supermarket across
the land,) but I have been making it nearly all my life...
"You have Hummus in England?" they say.
"You have Hummus in England?" they say.
"Yes, Hummus is universal you find it all over Europe, The USA, Australia, & possibly even Asia; home made hummus is very good for you." I reply.
It’s so
easy, quick and nutritious . Below is the recipe I have been using for half a century , this quantity makes one of the pots as
illustrated in the picture.
 |
| "Once you have discovered how simple this is to make you will not buy store bought Hummus ever again!" |
How to make Hummus -
You need chick peas either
1 lb. of dried chick peas, soaked overnight .in cold water then cooked .
Or 2 x 16 oz
cans of chick peas.
4-5 cloves
garlic
2 table
spoons tahini paste
1 table
spoon ice cold water
2 table
spoons extra virgin olive oil
1 tea spoon
good quality sea salt
The juice
of one lemon
Paprika and
zatar, and extra virgin olive oil for serving.
If you are
using dried Chick peas soak them over
night in cold water, you will hear popping noises as they expand, don’t worry
this is normal.
Change
water, and bring to the boil in fresh water and then simmer for around an hour
till the chick peas are soft.
Strain and rinse
under cold water then you are set to go.
Hint, soak and cook double quantities of
chick peas and then freeze them in batches so you can use them as needed. They defrost
in around an hour.
Take you
chick peas, either cooked or canned, drain them and place them in a food
processor, ( I sometimes when using canned chick peas and making a small
quantity use a hand blender)
Add the tahini,
olive oil, water, lemon juice, garlic and salt.
 |
| I like mine a medium sooth texture |
Taste, add
more salt as needed.
Blend till
smooth. (how smooth is personal taste I like mine a medium sooth texture some like it like paste)
Taste, add
more salt as needed.
Put in an
airtight container in the fridge and chill for 2 hours before serving.
Serving Suggestions
 |
| To serve place on a flat dish, add zatar and paprika and olive oil |
Serve with warmed
flat bread, salad.
Keeps sealed in the fridge 2-3 days.
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