Hummus is the Arabic word for chickpea and is used in English as the name of a very satisfying dip made from tahini, mashed chickpeas, lemon juice, olive oil and a little garlic. Hummus is a great filing for sandwiches, makes a great dip with raw vegetables and is a nice accompaniment to spicy food. When served it is nice to drizzle extra virgin olive oil over the top and to also to include some chopped black olives; delicious!
One can use canned chickpeas but it is nice to get the dried variety and soak them overnight. Simply, add the dried chickpeas to a bowl or large jug and add a pinch of bicarbonate of soda; this helps to soften them a little. Then just cover the chickpeas with cold water and leave overnight, ideally 24 hours. When it comes to cooking the chickpeas, you simply boil them on a high heat for about 10 minutes and then reduce to a simmer for another 25 or thirty minutes. The rapid boiling is important, for it will kill microbes and other elements in the chickpea. When they are nice and soft, drain the chickpeas but keep a little of the water just in case. Once they have cooled down, they are ready for mashing. In fact, chickpeas can be eaten whole like popcorn and make a great addition to any salad, especially since they are full of protein.
Mash the chickpeas in a large bowl and then add the tahini. Tahini is a lovely nutty ingredient made from sesame seeds, is full of calcium, and tastes like a very exotic nut butter. The oil on the top is normal and beneficial, so stir the tahini well before adding to the chickpeas. You will want a consistency of a dip and you will want to taste as you go along. If you have never had hummus before buy some from a supermarket or deli so that you can see the texture, consistency and of course, taste for flavour. The tahini should complement the chickpeas, not over power them with the intense nutty flavour.
Next, add extra virgin olive oil, lemon juice to taste and some crushed garlic. Again, you will want to taste as you go along to get a nice balance of flavour. If the hummus is too dry, add a little more olive oil or even a splash of the chickpea water.
Serve the hummus in a large bowl with extra virgin olive oil drizzled on top and the addition of chopped black olives around the edge. The hummus can also be spread in wraps or between bread for sandwiches and tastes wonderful with the sweetness of a bagel.
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