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.
To make a batch you’ll need 200-230g chickpeas, 3/4 – 1 dl olive oil, tahini, 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.
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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Completely different recipes that way>
<Feta Salad and other recipes this way
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