The Humble Hummus
“Hummus” comes from the Arabic word meaning “chickpeas”. The dish originated in ancient Egypt and was used as an appetizer and dip. From Cairo, it spread to several countries across the Middle East before showing up in the United States.
During our travels to Egypt, Greece and Turkey, we ate a lot of hummus. The taste varied a bit between the countries, but not by very much. However, the accompaniments certainly did vary. In some regions, you scoop hummus with flatbread, such as pita. In other regions, it is served as part of a meze (selection of small dishes served to accompany alcoholic drinks) or an accompaniment to falafel, meats and eggplant. Garnishes varied from chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole boiled chickpeas, olive oil, pieces of hard-boiled eggs, paprika, olives, and pine nuts. Outside the Middle East, especially in the US, I have seen it mostly served with tortilla chips or crackers.
The Hummus Controversy
As a side tidbit, hummus has not been without controversy (remember the controversy about Basmati rice?). The Lebanese petitioned the European Commission to claim hummus as uniquely Lebanese. They claimed Lebanon exported the first hummus dish in 1959. They accused Israel of “stealing” their national dishes, like hummus, falafel, Tabbouleh and Baba Ghanouj (a yummy dish made out of eggplant).
In 2012, Australian filmmaker Trevor Graham released a documentary, Make Hummus Not War, on the political and gastronomic aspects of this dish. More recently, another film by name Hummus! The Movie was released. An eclectic, touching film about this delicious super food sweeping across America. Watch the trailer here.
I guess this dish has become so international like wine, that no one country or one region can lay claim upon it. Our worlds are blending into one another – a true melting pot of cuisines.
Hummus with Veggies
Homemade Creamy, Smooth Hummus
When we first decided to make our own hummus, I was honestly shocked at how easy and fast it is. With a few simple tricks, you can make creamy smooth hummus at home and yes, we really do think this is better than store-bought.
I prefer to soak and cook dried chickpeas to make my hummus because of BPA concerns, but if you are short on time or inclination, feel free to use BPA free cans of cooked chickpeas.
The recipe calls for tahini, a creamy paste made from sesame seeds. You can make your own, or several large grocery stores or specialty markets carry pre-made tahini. Just make sure the only ingredient used is sesame seeds. Please do note that the Nutritional Information does not include the crackers, pita, or the veggies you may use for dipping.
Chickpea/Chana Recipes:
- Zesty Carrot-Garbanzo Usli
- Chana Masala
- Blended Chana & Cluster Bean Curry
- South Indian Curry Powder
- Kala Chana Spinach Curry
Hummus’s ingredients, including chickpeas, tahini, olive oil, lemon juice, and garlic, load the thick paste with vitamins, antioxidants and minerals. The superfood is not only heart-healthy, it delivers a myriad of benefits for the mind, body, and soul. Chickpeas are an excellent source of fiber, which not only helps build a healthy digestive system, but also makes you feel full and satisfied. Pass the chickpeas!
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Make Your Own Creamy Smooth Hummus
Equipment
- 1 Vitamix
Ingredients
- 3 Cups Chana (Chickpeas) - Whole Garbanzoes, cooked or canned (1 can of 425 grams)
- 1/4 Cup Lemon Juice - Fresh
- 1/4 Cup Tahini - Well Stirred
- 1 Clove Garlic - Minced
- 4 Tablespoons Olive Oil
- 1/2 Teaspoon Himalayan Pink Salt - Or To Taste
- 3/4 Teaspoon Cumin Powder
- 1/2 Teaspoon Paprika - Or To Taste
- 3-4 Tablespoons Filtered water
- 2 Teaspoons Pine Nuts - Toasted
Instructions
- If you are using dried garbanzos, soak in water (make sure all the beans are immersed in water) for 8-10 hours. Pressure cook the garbanzos or cook over open flame (this will take lot longer) until the garbanzos are tender. If you are using canned chickpeas, drain the water and rinse the garbanzos under running water. Set aside.
- Add tahini and lemon juice to a high speed blender and process for 1 minute. Scrape the sides of the bowl and process again for 30 seconds. This makes the tahini very smooth and creamy. Add the minced garlic, olive oil, cumin powder and salt to the blender and process for 30-60 seconds, wiping down the sides a couple of times so everything nicely blends together. Add the chickpeas and process for 2-3 minutes, repeatedly scraping the sides until the consistency is smooth. If needed, add water to help grind down the chickpeas.
- Dribble some olive oil, sprinkle a dash of paprika for a bit of spiciness, some toasted pine nuts for crunchiness and enjoy! A few other ideas:Cut up some carrots, celery, bell peppers and dip in! Other options to add as toppings are chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole boiled chickpeas, pieces of hard-boiled eggs, and olives. Use your imagination, and let it go wild.
Can you add meat to this?
Patty, I’ve never heard or seen anyone ADD meat to hummus. But in the Middle East, people certainly eat hummus WITH pieces of dried meat. Hope this helps.
Yes they add fried beef or chicken keema with all spices to it. But my favorite is Mushroom in humus
I should try it with mushrooms! Great idea.