Make Your Own Hummus: Hummus Recipes From Around The World

 

Hummus

Recently, on the island of Koh Phangan, in Thailand, there was a stir of excitement as residents and tourists in Srithanu watched the progress of a new restaurant being fitted out.

“Opening Soon,” promised the sign, “Middle Eastern Restaurant”.

Middle Eastern food is quite rare in Thailand, which made the anticipation even greater. Any area with a hint of tourism will have pizza restaurants, and the local Thai eateries are quick to offer “Western Breakfast Sets” of wildly variable quality and edibility, but genuine foreign cuisines are harder to find, and immigrants tend to be European, rather than Middle Eastern.

At the time of opening, the owners were overwhelmed by the demand. Good quality bread is a rare treat in Thailand, which never “benefited” from French colonial influence. Along with the bread, the restaurant offered a range of dips, including hummus.

What a revelation!

This was a hummus unlike any other we had tried before. Having grown up in Sydney, with its large population of Lebanese immigrants, we thought we knew what hummus tasted like.

It turned out that the proprietors of this restaurant were Israeli, and the hummus was Israeli style.

So that you can sample the differences for yourself, we have provided some hummus recipes from different parts of the world.

Classic Hummus

1 400g tin chickpeas, rinsed and drained

1/3 cup tahini

2 tablespoons olive oil

2 tablespoons lemon juice

1 clove garlic

Blend all ingredients in a food processor or blender until smooth.

The definition of “smooth” can vary in different parts of the Middle East. Some hummus can have recognisable chunks of chickpeas visible, while other hummus is completely uniform in texture. Experiment with different textures until you find your favourite.

Hummus is always great as a dip for pita bread, but you can also use it in wraps, as a condiment for meats and salads, and as a substitute for butter in sandwiches.

Greek Hummus

1 400g tin chickpeas, rinsed and drained

1/2 cup feta cheese

1 cup baby spinach leaves

2 tablespoons lemon juice

1/8 teaspoon cinnamon

Blend all ingredients in a food processor or blender until smooth.

While this is the official definition of Greek hummus, the Greek families in my neighbourhood were always very generous with the garlic in their cooking, and hummus was no exception. You can experiment with adding one or two cloves of garlic to this hummus, and you can also add a little sea salt and black pepper.

The best way to eat Greek hummus is in a wrap with slow-cooked lamb (or falafels if you don’t eat meat), with lettuce, tomato, crumbled feta and thinly sliced onion.

You can also serve it as a condiment with roasts, stews, and even traditional Greek dishes such as saganaki.

You might need to make this one four or five times before you settle on your own, personal definition of Greek hummus!

American Tex-Mex Hummus

1 400g tin black beans, rinsed and drained

1/4 cup cilantro (coriander) leaves

1 chipotle pepper

2 tablespoons lime juice

1 teaspoon cumin

Blend all ingredients in a food processor or blender until smooth.

Note: This hummus will be a different colour from traditional hummus!

Tex-Mex hummus is an ideal accompaniment to any Tex-Mex meal – burritos, chimichangas, fahitas, or tacos. For a healthy Tex-Mex meal, try a Mexican salad – lettuce, tomato, cucumber, shredded cheese, roasted capsicum (bell peppers) and onion, topped with guacamole, sour cream and hummus.

1 400g tin chickpeas, rinsed and drained

1/3 cup tahini

2 tablespoons harissa paste

2 tablespoons lemon juice

¼ teaspoon lemon zest

Blend all ingredients in a food processor or blender until smooth.

Don’t be afraid to add garlic to this hummus, too, especially if you love garlic. Try it plain, as the harissa paste will give it a lot of flavour, but then feel free to customise the recipe to your personal palate.

Tunisia is a country on the Mediterranean coast in North Africa. Being a centre of trade, it has a rich history of using spices from all over the world. You may find Tunisian hummus to be the most aromatic and intriguing yet.

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Jenny Ford Hale

Jenny Hale is an executive coach, who specialises in helping her clients meet their financial goals without sacrificing their physical, mental, emotional and spiritual health. She is currently a permanent traveller, and her journal can be found at Travelling Light .






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