Hommus, houmous, hummus, hummous, hommos, humos or hoummos. However you spell it, it has chickpeas and it tastes good. This Middle Eastern dip is a classic addition to any spread, but also extremely easy to dress up: throw in caramelised onions, sun-dried tomatoes or harissa for something a little different.
Hommus uses an ingredient called tahini, which is essentially ground up sesame seeds. To most people, it’s not exactly appealing by itself, but it does improve hommus. You might find you have a choice between buying hulled and unhulled. I’ve always bought the hulled type – the unhulled is darker and apparently has a stronger flavour – but there doesn’t seem to be too much difference between them. The brand I buy is Mayvers, which I get from the Health Food section in Coles supermarkets.
- 1 tin of chickpeas
- 1 tablespoon of tahini
- 1 lemon
- Olive oil
- Chuck everything except the oil into a food processor. I like to juice the lemons buy hand, using one to squeeze and the other to catch any pips. If you’re not sure how much lemon you like, only add half to begin with.
- Turn on the food processor and slowly add olive oil until the dip reaches a consistency you’re happy with. Taste a bit and add more lemon if desired. You can also add some salt and garlic to season the dip, but I never find it needs it.
- And there you have it: hommus! Serve with parsley to garnish/eat and sprinkle with sweet paprika.
It works out costing roughly $2.20 for about 2 cups (or 400g) worth of hommus, which is the same cost as the Coles homebrand version… except you end up with twice as much and it tastes far superior.