The Food and Booze Logs

Hummus, another great dip, that works as a meal in itself when served with bread and a Feta Salad. Hummus, or hoummus, is Arabic for chickpea and has a long history in the region.

For two people, as lunch or dinner, you’ll need 200-230g chickpeas, 3/4 – 1 dl olive oil, 1 generous tbsp of tahini, 1 – 2 tbsp lemon juice, a chili pepper, 2 cloves of garlic, salt and pepper.

Place the ingredients in a suitable container and blend them with a stave mixer. Alternately, use a blender or if feeling traditional, a mortel and pestle. Mix until smooth. If the hummus is too thick you can add water or olive oil until the desired smoothness is achieved. Taste the hummus for the desired levels of saltiness, pepperiness and degree of lemon juiciness, and adjust to taste.

There are a number of variations on the recipe, some add cumin, you can garnish with olive oil and chili or sumac, and you can vary the consistency from very smooth to sturdier.

Serve it as a dip with other dishes, or with just a Feta Salad and a few slices of bread it’ll be quite a filling dinner. Skip the feta cheese and you’ll have a vegan meal.

Add a lager or a white wine; or why not red and if sunny, eat it outside on the stairs.

List of ingredients

• Chickpeas
• Tahini
• Fresh chili pepper
• Garlic
• Lemon juice
• Olive oil
• Salt
• Black pepper

The Origin of Hummus Apparently the exact birth place and time of Hummus is unknown. As a dish it hails from the Middle East but the exact composition is unrecorded before the Abbasid Caliphate in Egypt and the Levant. The earliest known recipes for a dish similar to hummus bi tahina can be found in cookbooks written in Cairo during the 13th century. A variation is presented in a book called “Treasure Trove of Benefits and Variety at the Table” but skips the tahini and garlic. A variation called Hummus Kasa that includes tahini can be found in Muḥammad ibn al-Ḥasan ibn al-Karīm’s “The Book of Dishes.”

Also, we’re continuously updating the Drink Menu, Neat Things in the Kitchen and Book Menu sections, so check them out.

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