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PrintHummus deconstructed: A chickpea is not always a chickpea
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The word hummus translates from the Arabic simply as “chickpea,” so an unadorned bowl of garbanzos theoretically qualifies just as much as the prepared food by the same name. What we commonly think of as hummus is nothing more than cooked chickpeas mashed with garlic, lemon, spices, and sometimes olive oil. With the addition of sesame butter, the recipe is more properly known as hummus bi tahini (or tahina). Variations prepared with fava, white, or other beans than chickpeas, are technically not hummus at all—they are ful (“beans”)—but just as delicious nonetheless.
Today, of course, one can find hummus made out of all sorts of vegetables, some containing chickpeas, some not. The beauty of these recipes is that the pureed foods, when combined with tahini, can accommodate a large variety of flavors. While the traditional version is by far my favorite, I have grown fond of others as well, particularly one made with roast beets. This is a good example of a recipe that has little to do with the original dish, but the color and flavors revitalize the concept.
Regardless of the base ingredient, this is generally a nutritious meal—as well as the rare crowd-pleaser that is a hit with everyone from vegans to hardcore carnivores. Versions made from chickpeas or beans are high in iron, vitamin C, and B6. They’re also an excellent source of protein and fiber, and they couldn’t be easier to prepare. The ingredients for the basic recipe are simply placed in a food processor and pureed. (Ingredients for variations may, of course, require additional steps.)
Hummus can be made ahead of time, keeping your kitchen cool on a hot summer’s day. It can be eaten directly from the bowl and scooped up with any number of edible and nonedible utensils, but it can also be displayed beautifully, which makes it great for gatherings. To serve it in traditional and decorative fashion, spread it on a plate, make an indentation in the center, and pour in good quality olive oil. Sprinkle paprika and chopped parsley across the surface, and garnish the edges with any number of colorful and flavorful vegetables. Flatbread and crackers are also good options.
Homemade hummus will keep for about a week in the refrigerator. If you find you’ve made too much you can freeze it as well; thaw it overnight in your refrigerator and stir a bit to revive the texture.
| Hummus bi Tahini |
Makes about 3-1/2 cups Place all of the ingredients in a food processor and process until smooth. |
| Spicy Artichoke-Smoked Chili Hummus |
Makes about 4 cups Place all of the ingredients in a food processor and process until smooth. |
| Roasted Red Pepper Hummus |
Makes about 4 cups Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450F oven. Turning the peppers every 10 minutes, roast them for approximately 30 minutes or until the skins have blackened. Place directly from the oven into a paper bag and seal it closed. Allow the peppers to rest for 10 minutes in the bag to loosen their skins. Remove the peppers from the bag, then hold them under cool running water and peel away the black skins, discarding the stems and seeds; all that should remain is the flesh of the roast peppers. (If using jarred or canned peppers, skip the steps above and begin the recipe here.) Combine the peppers, chickpeas, and garlic in a food processor and purée until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt, and cayenne pepper; purée another minute until the mixture is very smooth. |
| White Bean and Fresh Herb Hummus (ful bi tahini) |
Makes about 4 cups Combine the white beans and garlic in a food processor and purée until smooth. Add the tahini, lemon, water and salt; purée until smooth. Add the basil, oregano, rosemary, and black pepper, then pulse the machine just until all of the ingredients are thoroughly incorporated. |
| New Wave Roast Beet “Hummus” |
Makes about 4 cups Preheat oven to 350F. Cut the ends from the beets and place them in a small roasting pan. Drizzle the beets first with the water, then with 1/3 cup of the olive oil. Cover the pan with foil and roast for about 1 hour, or until the beets are very tender. Remove from the oven and allow to cool to room temperature. When the beets are cool enough to handle, remove their skins by scraping them with a small paring knife. Place the beets in a food processor, along with the garlic, salt, tahini, lemon juice, pepper, and remaining 1/3 cup of olive oil. Process the hummus until very smooth, then transfer to an appropriate container. Refrigerate for 1 hour before serving. |
Joe George is a longtime professional chef. Visit his blog at citysimplicity.blogspot.com.
