Homemade Hummus – Two Ways

Hummus is becoming a very popular and versatile condiment for a range of meals. It’s no longer something that only vegetarians enjoy. This chickpea dip has its origin in Middle Eastern and Mediterranean cuisines, and it is as versatile as it is nutritious – definitely more than just a dip for veggie sticks. Heleen Meyer has a quick and easy recipe and shares more ways to even get creative with different seasoning options. Once you know how to make it yourself, you will want a jar full of hummus in your fridge on a regular basis.

Ground cumin, ordinary or smoked paprika, or even a dash of chilli is absolutely delicious in hummus. Blend any of these seasonings with the rest of the ingredients. Start with a small amount to taste and add more once the mixture is blended and seasoned. If you love hummus, you have to try Heleen’s sundried tomato version in the recipe tips below.

Here are some of Heleen’s favourite ways to use hummus:

1. Serve hummus as a dip with veggie crudites, meatballs or chicken strips or use it as a flavourful alternative for butter or mayonnaise on any sandwich.
2. Use it in one of the well-known ways, combined with roasted lamb or falafel (chickpea fritters) in a pita or wrap with fresh accompaniments like cucumber and tomato.
3. Spread a good dollop of this thick, creamy mixture on warm strips of pita bread, ciabatta or wholewheat toast for a light meal or serve it as part of a cheese platter.
4. Swirl a thick ‘puddle’ of hummus in a flat bowl and garnish with a good glug of fragrant olive oil and a grind of black pepper. Top with any of the following options: a sprinkle of paprika or cumin, dollops of tahini, toasted sesame seeds or toasted chickpeas (see the recipe tips below), or even fresh herbs and you’re ready to tuck in. This is perfect as a starter with pita wedges or fresh bread when entertaining.
5. Use it as a dressing and thin it with more olive oil or plain yoghurt and drizzle generously over roasted veggies like brinjal, sweet potatoes or butternut. It’s even a delicious dressing on a green salad.
6. Hummus is delicious on a burger, whether you are enjoying it with a beef or chicken patty. Or if you want to keep it vegetarian, serve dollops on roasted large brown mushrooms, with salad ingredients, for a bun-less burger.

TIP: Do you remember (or have perhaps tried) the Roasted chickpea recipe we shared a few months ago? These chickpeas are fabulous sprinkled over Heleen’s homemade hummus. Add a spoonful or two of Caramelised onions  like she did in the image, and you are definitely going to look and feel like a chef in your own kitchen.

Hummus

Recipe by Heleen Meyer from Kos is op die tafel!

Makes about 500 ml

1 x 420 g tin chickpeas, drained but reserve the liquid

150 ml tahini (sesame seed paste, see tips)

1-2 cloves of garlic, crushed

100 ml fresh lemon juice

15 ml (1 tbsp) finely grated lemon rind

60 ml (¼ cup) olive oil

salt and pepper to taste

1. Place chickpeas in a food processor with the tahini, garlic, lemon juice and rind, oil and 75-100 ml of the reserved liquid and blend until smooth. Alternatively, it can be crushed with a fork for a rustic texture or blended with a stick blender.
2. Add more of the reserved liquid, if necessary, until the mixture is to your desired consistency, depending on how you plan to use the hummus. Season to taste and spoon into a bowl. Cover and refrigerate until ready to serve.
3. Garnish and serve in any of the suggested ways. Keep any remaining hummus in an airtight container and use it within 2 to 3 days.

Tips:

1. Sundried tomato hummus: Blend 10-15 marinated sundried tomatoes with the rest of the hummus ingredients. If more liquid is needed, add some of the marinade from the tomatoes and season to taste.
2. Heleen’s tip: Tahini is available from large supermarkets and delis. If you struggle to find it, just do the following: Toast 150 ml sunflower seeds in a dry pan, without any oil, over a medium heat, until golden brown and aromatic. Blend these with the chickpeas, as described above.

Visit Heleen’s website for more recipes like this.

Image by Adel Ferreira