There are few foods that call out ‘comfort food’ as well as being totally delicious, as much as the Levantine Hummus does. Your classic hummus does not have to turn out bland and soggy and sorry looking, if you make it the right way. It should have a subtle flavour, enhanced perhaps by the extra virgin olive oil drizzled onto it. Maybe a little fresh cumin powder or za’atar sprinkled on top. With pita bread, a bowl of olives and perhaps some fresh goats cheese, this no fuss hummus from scratch is its own reward.
It is interesting to read about the origin of the classic hummus. Or hummous. (Or hummus b’ tahina or hummus b’ tahini!) It appears that there is no great clarity on this. Except of course that every East Mediterranean country seems to claim it as its own. There have even been (peaceful, thankfully!) Hummus Wars, as discussed in this article in BBC Travel. The dish is now popular along the Levant and is almost a staple food in Lebanon and Israel. There are many many versions of the hummus, and I had to navigate through them to develop the recipe for my perfect hummus.
Making the no fuss hummus from scratch may seem like hard work as my recipe shows several steps. However it isn’t difficult, as most processes such as soaking the chickpeas overnight and boiling them next day, don’t require you to be standing and monitoring. Finally it comes down to tossing everything into the food processor, and blending it into the oh so tasty hummus.
Yotam Ottolenghi’s Hummus
As you would know if you follow my blog, I am, like a million other foodies, a staunch, unabashed Yotam Ottolenghi fan. The recipe for the no fuss hummus from scratch, follows his methods and process, though not in all aspects. YO’s hummus recipes have baking soda added both while soaking the chickpeas and while boiling them. Instead I add baking soda only while soaking the chickpeas.( I drain and rinse the soaked chickpeas thoroughly, before putting them to boil.) The volume of tahini he gives in his recipes, has also been drastically reduced, in mine.
Two recipes of YO’s that I followed to a large extent, are Ottolenghi and Sami Tamimi’s Basic Hummus, published in Epicurious and the Hummus with Ful recipe in Plenty and in the Guardian. One article I enjoyed while reading up about making hummus, and which you may like too, is again from the Guardian, a lovely, light-hearted and yet serious approach to making The Perfect Hummus.
Making Hummus? Don’t Throw Away That Chickpea Water!
On a totally different note, I have been reading and hearing about aquafaba recently. Here is an article which I found to be lucid and helpful in making and using aquafaba. This is nothing but the water left over after boiling chickpeas, and is used as a substitute for eggs in vegan recipes. I need to explore it further in vegan and gluten free baking.
The theme for the 181st event of Foodie Monday Blog Hop is Levantine Cuisine, suggested by me and voted for by the majority of members. I’m looking forward to reading the lovely posts my fellow food bloggers are going to come up with, on Monday.
Some other hummus recipes on this blog, that you may like:
This post is sent to the event:
181 Foodie Monday Blog Hop — Levantine Cuisine