The word hummus comes from the Arabic حمّص (humus) which is derived from the word himmas, meaning chick peas or Garbanzo beans. What we think of as Hummus is actually called ‘Hummus bi tahini’ in the Middle East. The earliest known recipes for a dish similar to hummus date back to 13th century Egypt. These may include chick peas, vinegar, pickled lemons, spices and herbs but it is not hummus as we know it. The earliest known record of what we call hummus comes from a late 19th-century text but was possibly unknown outside Damascus at that time. Hummus is very low in saturated fat and contains no cholesterol. It is a good source of iron, vitamins C and B6, folic acid and fibre. Hummus can be eaten as an appetiser or dip with crudités, crackers or crisps (chips), it can be served as part of a meze or as an accompaniment with falafel, pitta bread and salad. Here’s my recipe…
- 1 can of chick peas, drained
- Juice of ½ a lemon
- 1-2 tbsp extra virgin olive oil
- 1 clove garlic crushed
- Smoked paprika and olive oil to serve
Combine all the ingredients except the paprika and blend. Add a little water if you like your hummus smooth. Transfer into a serving bowl and sprinkle with smoked paprika and drizzle with olive oil.
You can make raw hummus by soaking your chick peas overnight then sprouting them over a few days – very healthy!