Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas are a good source of protein and dietary fibre; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas - and the sesame is where the high source of iron comes from.
It's a great vegetarian food and like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.
No meal in the Middle East would be complete without a freshly made plate of hummus and passions run high over it's origin and 'the authentic recipe'. In fact, the 'hummus wars' have been going on for some time between Lebanon (who want to patent the recipe) and Israel (who exports the largest quantities around the world).
This is the recipe I have tweeked over the years to be to my taste and I make it at least once a week - it's the ideal thing to give hungry children after school.
1 400g can of organic chick peas.
Juice of 1 small lemon
2 tbs tahini (sesame seed paste)
1 small clove of crushed garlic
1 small tsp ground cumin
sea salt to taste
2 tbs extra virgin olive oil (approximate)
Strain the chick peas of all their canned liquid.
Put all ingredients in a food processor and pulse until a smooth consistency.
If, at this stage, the hummus is very thick you may want to add a small amount of water to thin it.
Serve on a plate with the hummus fluffed up around the edge. Drizzle with olive oil and paprika or finely chopped parsley or mint. This is making me hungry!
Graffiti from a wall in inner Sydney in the late 70's.
"God hates homos". Written underneath - "But does he like tabouli?
I can never eat hummus without thinking of this and smiling
No comments:
Post a Comment