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Hummus

Hummus

Published on April 27, 2021 | In | By
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Would you believe it if I said that 10 years ago, I never made hummus ! It’s true. I can’t quiet believe it myself. That’s when I realised that a lot can happen in a decade. Today my role as mom involves bonding over food very differently with my grown up children. My teen is on a self education spree to learn more about seasonal Indian food and is balancing his food habits in a way that makes me proud.

Ten years ago as a home cook I was deeply involved in making sure they ate every seasonal fruit and veggie and then would reward them once in a while with  double layered frosted ‘cuppycakes’. There was little time to think about hummus and other mezze accompaniments.

dips and crackers

I have no idea when that shift to making dips, pestos and tapenades started but today that is what I turn to when there isn’t food to snack on at home. It’s nice to see them dip millet crackers and Emmer sourdough bread into these creamy dips and go munch a munch (clearly they are still my babies) and be happily satiated. Leftovers make its way to breakfast and then we are raiding the fridge for cherry tomatoes, crisp lettuce leaves or even just some fresh herbs to add a little texture and zing to the creaminess.

I watched the Greek episode of ‘Planet Food’ and saw this home cook make hummus without tahini and I have been hooked to the recipe ever since. My toppings earlier included toasted pine nuts but now I love to keep it simple with some good quality extra virgin olive oil, home ground red paprika powder, dried herbs and crushed salt…so delicious.

In the past we used to make toasted flavoured bread wedges from store bough pizza bases (one of my college mates calls it her version of pita and served it with hummus and we followed suit.) It’s been awhile since we bought all that .My sister in law makes fabulous pita pockets, so we use those or just eat the hummus with crunchy veg or crackers. It’s so good.

Hummus

Do try this simple version without Tahini. It’s super yum and may turn out to be a favourite in your home too.

The bread is from The French Door restaurant in Coimbatore

Organic lettuce is from Wild Earth Foods also in Coimbatore

 

 

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Recipe
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Ingredients

  • Chick peas/ Channa - 2 C
  • Water- for soaking + 6C
  • Salt to taste
  • Garlic - 2 cloves
  • Extra virgin olive oil- 3-4 Tbsps +2 Tbsp for garnish
  • Lemon juice -1 lemon or to taste
  • Cumin powder-1/4 tsp (optional)
  • Red paprika powder- 1/2 tsp +1 tsp for garnish
  • Dried herbs-1/2 tsp (optional)
  • Salt flakes for garnish

Instructions

  1. Soak the chickpeas in a wide bowl and cover completely with water. Let it soak overnight or for 8 hours.
  2. Drain the chickpeas (use the water for the plants) and set aside.
  3. Use a pressure cooker to cook the chickpeas. Add the drained chickpeas and 6C water and put it on the stove.
  4. Let it come to a boil. Cover and cook until the chickpeas are soft and cooked almost to a mush.
  5. Let cool. Take the chickpeas and peel the skin. It comes off rather easily. This makes the hummus silky smooth and it is really worth the time spent in removing the skin.
  6. Using a slotted spoon, lift the chickpeas and add it to a blender jar. Add salt to taste, garlic, lemon juice to taste, cumin powder, paprika powder, a little of the cooked chick pea water, extra virgin olive oil and close the lid. Pulse a few times for the ingredients to mix and then blend to a smooth paste.
  7. Turn off the blender, open the lid and do a taste test. Adjust if necessary by adding more lemon juice/salt etc. If the puree is too thick, add a little more of the cooking liquid. The puree should be just thick enough to easily fall off the spoon.It should also be glossy and moist ,not dry.
  8. Dollop into a shallow dish and using the back of a spoon ,make a circular indentation all round the edge of the hummus.
  9. Now for the best part, pour the extra virgin olive oil and watch it form a delicious golden ring around the hummus. Garnish with your choice of herbs , nuts or seeds... or simply with red paprika powder and flaked salt. Enjoy.

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