Hummus is an Arabic word meaning chickpeas – and the full Arabic name of this dish is hummus bi tahini.  This is exactly what the name says – a dip or a spread made from chickpeas with tahin.

For those of you who do not know tahini, this is a paste made from sesame seeds. You can off course make it yourself from roasted sesame seeds, but I usually by the paste. I prefer to make my hummus from dried chickpeas which I soak overnight and cook until they are soft. If you make hummus often, follow my time-saving trick: soak and boil a huge load of chickpeas, and freeze them. You can also use canned chickpeas if you prefer.

Many regions around the world claim to be the place where hummus originated. Because hummus has been around for so long, and in so many different variations, the exact origin is not easy to set. It is commonly found in Middle Eastern and Greek cuisine, but my impression is that hummus has spread to become a worldwide dish with a wide variety of variations.

The dish may be used as an appetizer and dip with bread or vegetables, as a sauce for falaffel and veggie burgers or as part of a meze – a selection of small dishes served together similar to tapas.

– 3 dl boiled chickpeas
– 1 tbs tahini
– 1 clove garlic
– 3 tbs oil
– ¼ lime
– ½ tsp cumin
– salt and pepper to taste
– pinch of sugar
– sesame seeds and oil for garnish

Mix all ingredients in a bowl, and mix to a smooth paste with a hand mixer or a kitchen machine. If the paste is too thick, add more oil or some water (preferable the boiling water from the chickpeas). If you want more taste, add more cumin, salt, pepper or lime.

Serve the hummus in a suitable bowl and garnish with sesame seeds and oil.
I´m still dreaming about the delicious hummus I was served when visiting Egypt.

You can add other spices or vegetables in the hummus depending on what you serve it with. Try to mix in some grilled pepper, chili or chunks of crispy vegetables.

I have tried a few recipes for sweet hummus. It sounded strange to me to add chocolate and maple syrup to the chick peas, but it was surprisingly good! Check out the recipe from the Wannabe Chef.

About the Author Elin

I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.

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