Hummus, the oriental chickpea sauce, is one of the national dishes of many countries in the Middle East and is also an integral part of Arabic cuisine. As a starter (“mezze”) but also as a spread, hummus is in vogue – in both classic and adapted versions.
Hummus is not a new invention. Mush is rumored to be one of the oldest foods in the world. When and where the dish was first served is not documented. Not only Israelis, Lebanese and Palestinians argue about authorship. Some say that hummus, or at least a hummus-like dish, is mentioned for the first time in the Bible. Others claim that the Mus was first mentioned in Egypt in the 13th century. And still others root the origin of chickpea puree in Syria and the 18th century.
Recipe for classic hummus
Even if it is not clear who invented the delicious dip, its success is undisputed. This probably has something to do with the uncomplicated and fixed design. Because classic hummus is prepared within minutes.
The ingredients list
1 can of chickpeas (about 300 grams)
100 grams sesame paste (tahini)
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves of garlic
salt and ground cumin
That’s how it’s done
Drain the soaked chickpeas well and mix with the lemon juice, olive oil and finely chopped garlic to form a paste. Then add the sesame paste and mix again. Season with salt and cumin – done! If the hummus is too thick, you can adjust by adding more lemon juice and olive oil. Traditionally, hummus is served with pita bread.
Hummus – an experimental field
Because chickpeas can be combined incredibly well, there are now a large number of hummus variants, some of which have little to do with the traditional taste, but are no less delicious.
Whether as a hearty, nutty variant with Hokkaido influences or even as a sweet dessert temptation with chocolate, there are hardly any limits to the kitchen’s joy of experimentation in connection with hummus. Be inspired by the photo series and the seven adaptations of the classic hummus.