Hummus is a creamy purée of cooked chickpeas, tahini, lemon juice, garlic and olive oil, eaten across the Middle East as a dip, spread or side.

Origin

The word is Arabic and simply means “chickpea”. Hummus belongs to Levantine cuisine, from Lebanon and Syria to Israel and Palestine.

In flexitarian cooking

Hummus provides plant protein and fibre and turns vegetables, falafel or flatbread into a filling meal. It works just as well with braised meat or a poached egg.

Tip

For extra creamy hummus, cook the chickpeas until soft, blend them while still warm and add a few ice cubes or a little cold cooking water. If you have time, remove the skins.

Related recipes

Hummus – selfmade, Wild garlic hummus, Roasted cauliflower on hummus with chilli oil

Related terms

Tahini, Baba Ganoush, Falafel, Pulses