International Hummus DayInternational Hummus Day was started by Ben Lang, a technology entrepreneur, who brought the domain name HummusDay.com back in 2012 and picked a random day on the calendar – that day being May 13 – to dedicate to Hummus. So I thought this week would be the perfect time to bring you an easy hummus recipe to try at home.So what is Hummus and how do you make it?Hummus is the Arabic word for “chickpea” – the star ingredient you need to make yourself this delicious chickpea dip. Chickpeas are high in protein, fibre and micronutrients making Hummus nutritious as well as a delicious snack – perfect with with crunchy veg (carrots, celery and pepper), or even as an accompaniment to a falafel wrap.If you want to make yourself some Hummus you will need:
- 1 x 400 g tin of chickpeas
- 1/2 a teaspoon of baking soda (optional)
- 1 small clove of garlic
- 1 tablespoon tahini (it is worth splashing out on a high quality tahini if you can as it really influences the flavour – I like the Al Taj brand which you can get from Sous Chef https://www.souschef.co.uk/products/tahini)
- 1 lemon
- 1 tablespoon extra virgin olive oilOnce you have gathered all the ingredients:
- Peel and crush the garlic and put to the side in a small bowl.
- Squeeze the juice of 1 lemon over the garlic then let it rest for a couple of minutes (this helps to lessen the raw, harsh garlic flavour).
- Drain your chickpeas (if you have time I would recommend softening the chickpeas by boiling them in water with 1/2 a teaspoon of baking soda until the chickpeas look bloated, their skins are falling off, and they’re quite soft (this usually takes about 20 minutes) then rinse under cold water – doing this tends to produce a smoother, creamier hummus).
- Add the chickpeas (cooked or uncooked), lemon and garlic mixture, tahini and olive oil to a food processor.
- Blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary – if you think your hummus is looking a bit thick then you can add some ice cold water 1/2 a teaspoon at a time to create the consistency you want.
- Add any seasoning you may want some salt and/or pepper, more lemon juice or cumin are all options that work well.
- Then enjoy your hummus! If you don’t eat it all at once any leftovers should last in a container in the fridge for 3 days.If you want to get a bit creative with your Hummus you can use the basic recipe and ingredients above then think about adding the following:
- Sun-dried tomatoes
- Pitted olives
- Some toasted sesame seeds