Hummus is healthy and delicious, an ancient dish that is now an excellent example of the modern Mediterranean diet. On a summer day, especially, this plant-based, protein rich dish is endlessly variable as well as delicious. High in fibre and protein, it boasts vitamin B6 and manganese. It’s a sociable dish made for sharing, and one you can whip up and keep in the fridge for solo nibbling.
Hummus is wonderful the way it is, but also easily adaptable with many additions: chopped roasted red peppers, whole cooked chickpeas, chopped fresh herbs, whole toasted pine nuts, or pureed cooked beetroot. A bright tasty canape for parties is: tiny pita or other soft breads, filled with hummus, and garnished with chopped cucumber, tomatoes, fresh mint and coriander leaves.
Time: 15 minutes Difficulty: easy Serves: 4-6 people as part of a meze selection
Preparation Time: 15 minutes Difficulty: easy Serves: 6 people
400 g canned chickpeas, plus the liquid
3-4 heaped tablespoons tahini (sesame paste)
2-3 cloves garlic, crushed or finely chopped
juice of 1/2- 1 lemon
pinch ground cumin, or to taste
a little water, as needed
salt and ground black pepper, to taste
paprika, as desired
olive oil, for drizzling on top
1 sprig parsley, or a little chopped parsley
handful of black olives for garnish
hot sauce, as desired
Puree in a blender, food processor, or using a handheld blender, the chickpeas plus their liquid, until they are smooth.
Stir in the tahini, garlic, lemon juice, and cumin, adding a little bit of water to achieve the consistency you prefer. Season to taste and pour onto a bowl, garnishing with paprika, olive oil, parsley, olives and if you like, hot sauce.