It never occurred to me that Hummus, the Middle Eastern Chickpea staple without which no meal there is complete, might be susceptible to some subtle (and some not so subtle) modifications making it an ideal addition to almost any regional or national cuisine…
Your imagination can open the door to a whole universe of fabulous
flavours and colours, all based on simple, wholesome Hummus.
I was browsing the cooler section in the Deli department at my go-to supermarket a couple of days ago when I saw something that at first shocked and revolted me, then piqued my curiosity. There, in the midst of the prepared Middle eastern delicacies, on one side of the Hummus display up against the Tahini and Tabbouleh, something that intrigued me. There were three small tubs of stuff the labels said was Hummus, but which were coloured all wrong – rusty red, mint green and café au lait brown.
Closer inspection revealed these oddities to be ‘flavoured’ Hummus: Tex Mex Chili, Green Goddess and Chocolate, respectively!
Great potential
Once I got over the shock, the realization hit me that Hummus – or even plain Chick Pea (Garbanzo Bean) Paste – would make an ideal base for almost any flavour treatment. Call it a blank food canvas, just waiting to be decorated with glorious colours and flavours.
Let’s not forget that classic ‘plain’ Hummus is not really plain. It’s actually a paste of well-cooked Chick Peas, Tahini (a paste of Sesame Seeds and Sesame Oil), Lemon Juice, Olive Oil and Garlic, with just a pinch of ground Cumin for zing. Think of that as just one of many flavour treatments can can give the basic ingredient – the Chick Peas.
So, when I got home, I went directly to my computer and Googled up ‘flavoured Hummus’. In a blink, I got back no fewer than 971,000 returns.
Late to the game
Not only was I late to the game, but I had apparently missed some of the more spectacular scoring plays. I did a little math and decided it would take several lifetimes for me to try all the variations on Hummus that the all-knowing Internet served up. Some of the more interesting ones included the aforementioned Chocolate, along with Strawberry and Brownie Batter. Seems Hummus isn’t just for savoury snacks an more, either.
Focus on the exotic
But the majority of the recipes I scanned addressed the exotic and spicy side of things. Some of my favourites (not all of which I’ve tried yet, but which I’ll tinker with until I get a version that pleases me) include:
Tex Mex Chili: Just add some chopped Jalapeños, Cumin and Coriander, and Arbol Chili Powder to a finely puréed plain Chick Pea Paste. I also put in some Lime Juice and Cilantro. Quantities and proportions of the ingredients can be adjusted to suite your taste.
Thai Green Curry: Just add Thai Green Curry Paste to your basic Chick Pea paste. Wow!
Satay Sauce: Simply whiz in a few tablespoons of your favourite prepared Satay Sauce. Adjust for sweetness (Honey), spice (Curry Powder) and tartness (Lime Juice) as desired.
Butter Chicken: Whiz in a few tablespoons of your fave prepared Butter Chicken Sauce. Also works well with Korma Sauce. Try it with Hoisin Sauce, or North African Harissa or Ras al Hanut. Actually, the possibilities are endless…
Roasted Red Pepper: Whiz chunks of Roasted Red Peppers (your own fresh, or bottled) into plain Chick Pea Paste. Results in a great ‘hot’ pink colour! Add a little Rosemary for depth.
Italian Style: A few tablespoons of your favourite Marinara Sauce, Basil, Oregano and Rosemary (in quantities to suit your taste). Whiz in a handful of pitted Olives if desired. Ditto, some Crushed Dried Chili Peppers.
Sun Dried Tomato: Sun Dried Tomatoes, Olive Oil, Parsley. Easy peasy.
Spinach and Feta: Makes a great Greek Style Dip / Spread for many applications! Whizz-in fresh Spinach (uncooked, but with stems removed) Garlic and crumbled Feta Cheese. After puréeing the aforementioned ingredients, you can fold in some diced Cucumber, giving the whole concoction a ‘Tzatziki’ feel.
Some general recommendations
You must use fresh-cooked or canned-and-drained Chick Peas as the basis for your homemade Hummus. Raw, uncooked ones are hard as rocks, like any other raw Pea or Bean. They won’t purée well (understatement of the week) and they might damage your blender or food processor!
Any flavoured Hummus may benefit from a pinch or two of Salt. Season, if needed, to your taste.
Aside from outright sweet or ‘desert’ versions, flavours that are to far on the sweet side are generally not as successful in Hummus as savoury ones. But, again, it’s up to you and your taste.
When initially puréeing the Chick Peas, a little Lemon Juice and a slosh of Olive Oil will help achieve a smoother product. For non-savoury variations, use Sesame or Canola Oil.
Now, go forth and purée!
And have fun with basically healthy, vegan (depending on what you add) and fun Hummus!
Meanwhile, I have to figure out where my head has been over the past few years, vis à vis flavoured Hummus…
~ Maggie J.