Fifty shades of hummus!! Why stick to the basic taste when you can indulge in different variations that are just as delicious and mouth-watering?
Growing up in Africa, I was only exposed to the basic chickpeas and tahini hummus which was an essential of all Lebanese restaurants. Now, that I am back in Africa, I can confirm that the classic flavour is the only true flavour available. But, why stick to plain and simple when you can be a bit crazy with your hummus?? Don’t get me wrong, a good simple hummus can be all you need, but start playing around with it and add some herbs, some roasted peppers, dried tomatoes, olives, a bit of this and a bit of that and before you know you could be eating a different hummus every day of the week!
The first time I tasted flavoured hummus was in the UK. My aunt who is a real foodie and a great cook was on this food combining diet and would gorge herself on hummus every meal when she wasn’t eating animal protein. I guess when you start eating hummus everyday you want to make sure you don’t get bored with it. Adding other ingredients was one way of making it special and reinventing it everyday. I can still remember the taste of that oven-roasted pepper hummus I ate… Delicious!
Red pepper hummus will have to wait because today’s colour is green and today’s guest star is coriander. This green dip is perfect for summer evenings as an appetizer with veggies or pitta bread; and if you haven’t eaten it all, you can use it as a spread in wraps. It’s also really great as a healthy snack.
I’ll say it upfront, I use canned chickpeas. I probably have the time to soak and boil them but I choose not to! I get the best canned chickpeas available and they do the job perfectly well. I make sure I rinse them well; I know some people like to keep some of the brine but I’d rather add fresh water and lemon juice to the mixture. If you’ve never tried flavoured hummus, I sugget you start and as always, your thoughts are most welcome!
- 1 can of chickpeas, drained
- 1 garlic clove, roughly chopped
- 2 Tbsp of tahini, sesame seed paste
- 2-3 Tbsp of water
- 1-2 Tbsp olive oil
- 2 Tbsp of coriander leaves
- zest and juice of 1 lime
- Salt and pepper to season
- Rinse the chickpeas under cold water and put them in a food processor.
- Add the tahini, garlic, lime zest and juice, coriander leaves and water. Turn on the food processor and slowly add the oil.
- Mix until you obtain a creamy consistency and all the ingredients are well combined and smooth. Season to taste.
- Tip the hummus to a serving dish, drizzle with some extra olive oil. Sprinkle with paprika and decorate with coriander leaves.