Well I like hummus, I mean, I LOVE hummus!
I really like hummus! I just love to add it to all my salads or just dip with vegetables or pita. This delicious creamy dip is made with chickpeas, tahini, olive oil, lemon juice, garlic and salt. Even though Hummus is really popular in the UK, it’s not everywhere! In France for example, it’s mostly vegans, vegetarians or people on a gluten-free diet who usually know about hummus and that’s such a shame, isn’ it?!
Let’s have a little closer look at its origins…. Hummus is usually associated with Arab Levantine Kitchen, right?? Well… Hummus was originally developed in the 13th century in Egypt and chickpeas have been cultivated in the Middle East (also India!) for thousands of years. However, many of the regions around the world such as Greece have adapted the recipe and by developing their own version, playing with different textures, spices, etc.
You ever wondered how to spell it? Well you can choose your favorite version between houmous or as us kids spell it hummus! They’re are both grammatically correct if you’re ever at a table quiz and wanted the winning answer. Hummus is hummus and that’s what we know.
Why people love hummus….
- It comes in so many amazing mouth watering flavours
- It’s not only for pita, it also goes together harmoniously with so many vegetables
- It’s so healthy and it’s a good source of plant-based protein
- It fits in with a wide range of diets like vegetarian, vegan or gluten-free
- It’s made all over the world (we make the best hummus of course!)
- Hummus equals happiness, happiness equals Hummus!
- Last but not least it’s just DELICIOUS!
‘Hummus equals happiness’
Secret to making great homemade Hummus from the Hummus Bros Cookbook
Ingredients:
- 1 cup of dried chickpeas
- 250ml cold water
- 1/2 tsp bicarbonate of soda
- 65g of tahini
- Juice of 1/2 lemons
- sea salt to taste
- Put the chickpeas in a bowl and cover with plenty of cold water. Cover and leave it like that for 12 hours, or overnight
- Drain the chickpeas and put into a saucepan. Pour in the fresh measured water so that the water only covers the chickpeas by about 2cm. Stir in the bicarbonate of soda, then bring the water to the boil
- Skim off scum, if liked, with a slotted spoon. Cook over a medium heat for 1-1½ hours, until the chickpeas are very soft. Stir from time to time!
- Once cooked drain the liquid if there is a lot, but don’t throw it away! Keep it for later to adjust the consistency. Spread the chickpeas over the surface of a roasting tin and leave to cool
- Purée the chickpeas with any liquid from the roasting tin in a food processor, adding the tahini, lemon juice and salt to taste until you have a creamy, velvety smooth consistency. If you need, adjust the consistency with some of the liquid you kept before
- Transfer the hummus to a large plastic container, spread it level, then press on a well-fitting lid. Chill until, needed
Most importantly, enjoyyyyy!
Did you know?
Our hummus is prepared daily in our main kitchen in order to serve only you the most delicious and freshly prepared hummus you’ve ever tasted before!
Our hummusbowls are served with a base of hummus, 1 or 2 veggie/meat toppings and our homemade baked pita bread. You can always swap the pita bread for gluten-free corn chips, carrot sticks or glutenfree bread!
Hope to see you (back) soon, at any of our shops!
Best,
Lizette & Céline
Hummus Bros Official Blog 