Deconstructing the world's most popular dip
Do you like hummus? I certainly do!
And from what I gather, most people (and even kids!) like it too.
Originally of Middle Eastern roots, hummus (or houmous as an alternative spelling) has, in fact, become so popular that it is now widely available ready-made in almost every supermarket, corner store or gas station.
And of course, you can use a shop bought pot of the stuff with any of the below ideas.
But it so happens, that hummus is also really easy and quick to make, especially if you have a blender type whizz thing in your kitchen (like 5 mins flat if you use a can of chickpeas). And it keeps well in the fridge for several days too.
It also so happens that it can serve as a wonderful 'canvas' to test drive your culinary creativity. An ideal base to try out the effect of different ingredients and seasonings: by the batch, or even by the spoonful, if you wanted to give yourself a properly nerdy lesson. Last but not least, you can practice thinking 'outside the box' and experiment with different uses.
So let's explore hummus as a concept:
Hummus is basically a puree of chickpeas (from a can or pre-cooked), tahini (sesame paste), plus olive oil and seasonings: often garlic, lemon juice and spices (cumin, paprika and/or chilli for example); herbs go nicely too (try parsley, mint or dill).
Now, let's distill the 'concept' of hummus, and look for variations on that creamy/nutty theme:
And while most of us think of hummus as a dip (for anything from crackers and celery sticks to fish fingers), there are a few more ways to use hummus (of any variation):
No, I haven't just made up any of this: just do a search for any of these variations, and lots of 'hummus' recipes will come up (yes, even chocolate hummus is a thing!)
You can do a recipe search for inspiration, or just have a look in your fridge and cupboards and go for a brainstorm. I'd love to know what ideas you come up with!