US food and entertaining magazine Bon Appetit once proclaimed hummus as the dish of the year, and while the fad took some time to reach local shores, we are now open to the idea of generously slathering the dip on pita wedges and having that as our main meal. We’ve welcomed it into the list of entrées and pushed beyond just dinner prequel or afternoon snack status. Apart from being healthy, its many variations—from sun-dried tomato and avocado to olives and fava beans—make the hummus a lot more palatable and interesting. But despite the flexibility, chefs are opting to stick to the original recipe instead, peppering it with all sorts of flavor enhancers, including pickled eggs, chermoula, and radishes, consequently making it a lot easier to swipe the bowl clean.
Recipe by Jorge Mendez
2 cups dried chickpeas
4 teaspoons baking soda, divided
2.5 liters cold water
3 cloves garlic, peeled
juice of half a lemon
1/3 cup tahini
1 tablespoon ground cumin
salt and pepper, to season
1. In a bowl, combine water and 2 teaspoons baking soda. Stir until dissolved. Add chickpeas and soak overnight. Wash and drain.
2. Place in a small stock pot covered with water and 2 teaspoons baking soda. Cook for about 40 minutes, or until tender.
3. Drain chickpeas. Place in a food processor. Add garlic. Process until puréed and smooth.
4. Transfer puréed chickpea into a bowl. Add lemon juice, tahini, and cumin. Mix well. Season.
Add these toppings to make a variety of hummus
1 Paprika crumbs, paprika oil, and parsley
2 Black olive soil, chickpea tempura bits, and pickled onion
3 Lemon skin mostarda, mint oil, and garlic chips