Hummus – also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus

Hummus is one of those things that is difficult to make visually appealing…it just looks like mush and mush really doesn’t inspire anyone to want to eat it!  On top of that it’s incredibly healthy and we all know what that means…

But fear not dear reader(s)!  Hummus is one of the delicious healthy foods AND what’s more it’s dead easy to make.

Grab yourself 200g of dried chickpeas and cover with water and leave to soak overnight.  The next day, tip the whole lot into a pot along with an onion peeled and halved and two bay leaves.  Just make sure the onions and chickpeas are covered by the water during the whole cooking process.  Turn the heat up high till you get a simmer.  Then turn the heat down and continue cooking until the chickpeas are soft.  This can take anywhere from one to two hours.  It took mine 1 1/2 hours.  Drain the water, but keep it aside.  Remove the onion and bay leaf.  Put the chickpeas in a food processor along with 4-5 garlic pods, 1 tablespoon of tahini (sesame seed paste), 2-3 tablespoons of extra virgin olive oil, 2-3 tablespoons of lemon juice, 1 teaspoon of salt & 1/4 of a teaspoon of ground cumin and whizz until it becomes smooth.  Add the cooking liquid to help the mixture become smooth but don’t let it get to the runny stage.

 I love to eat hummus smeared on toasted sourdough bread, drizzled with a little olive oil and a healthy sprinkle of paprika on top.  It’s also a fabulous dip.  Quickly oven cook mountain bread triangles till they’re crunchy, throw them on a plate surrounding a bowl of hummus.  Don’t forget to drizzle a little olive oil over top of the hummus in the bowl and sprinkle paprika on the top.  Hummus is a brilliant alternative to butter or margarine on sandwiches.  It’s seriously tasty AND healthy!

How else do you eat hummus dear reader(s)?

You can download a hummus recipe here

4 thoughts on “Hummus – also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus

  1. Yay Julia,
    i’m thrilled you had success with the recipe even with using canned chickpeas. To be honest, if canned ones are easiest for you, keep using them. I use them if I need to make hummus instantly…you know, times like…when unexpected ppl turn up on your doorstep etc

  2. I used this recipe yesterday (but with the canned peas, ploise) and despite the funky oily flavour they loved it. Recipe’s certainly a winner so I’m off to find some dried chickpeas & new tahini on the weekend!

  3. Hiya Julia :)))
    The dried chickpeas are cheap to buy which is always a bonus! They’re really easy to use…put them in a bowl and cover with water and leave them til the next day when you’ve got time to cook & process them.
    i use organic tahini but I’m not stuck on any one brand and I get it from an organic grain store. The grain store has a high turnover so I know it hasn’t sat on the shelf for a long time. You could try another brand and compare flavours if you think that the Macro branded tahini has a strong oily flavour. The only tahini that i’ve had that was funky in flavour was one i’d had in the cupboard for ages…so i’m thinking it was way past its use-by date :/

  4. I’ve always used canned chick peas for my hummus but I think next time when I’ve got some time up my sleeve I’ll try this recipe.

    Do you have any thoughts on which tahini to use? I’ve just used a Macro branded one and think it may have had an overly strong oily flavour.

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