Hummus or Hoummus is a traditional Middle Eastern dip, made from chickpeas (garbanzo beans) blended with tahini, lemon juice and garlic. It is usually served with a side of flatbread or even carrot and cucumber batons.
My hummus craze began earlier this year. On one of our trips to Pembrokeshire, where Gav is from, we fancied having lunch by the sea. As always on the way to the beach we stop by the local Tesco to pick up food and drinks. This time however I wasn’t keen on having another boring pasta pot, or flavour-less sandwiches. On a whim, after spotting a multitude of interesting flavoured pots of hummus, I grabbed a couple of random pots. Together with fresh baguette, sat on some rocks, fresh sea air and lovely company it made for a perfect afternoon.
And that’s how the love affair started.
Seeing that it makes such a fabulous snack or lunch (or even breakfast!), it was time I actually made it from scratch. The ingredients are easily available from your local supermarket and it takes all of 10 minutes to create.
For my first attempt, I chose to stick with a basic hummus recipe, topping one portion with paprika and drizzled with chilli infused olive oil, while the other was topped with sliced sun-dried tomatoes and drizzled with extra-virgin olive oil.
The result was delicious and flavoursome although I would suggest refrigerating the hummus for a couple of hours after making, as it allows the flavours to develop. I also used yoghurt for a creamier texture although from research conducted, it is quite common for water to be used instead.
The next attempt is going to involve roasted garlic (mmmm!) and maybe even some beetroot or possibly even try to replicate Tesco’s Caramelised Onion Hummus!