There was a song in the 90’s by the Canadian band “Crash Test Dummies”, a huge international radio hit called “Mmm Mmm Mmm Mmm”. Its chorus did not have any lyrics, instead, used a hummed melody as the main hook. A catchy melody one would have to admit. People were going around humming this melody all the time. Like the thrill of most ear worms, the initial gratification soon wore off from over exposure.
I like a good hum now and then. Little melodies that revolve around my head, allowed their five minutes of fame. I also like a tasty hummus from time to time. “A Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic”. If Wikipedia says so, then it must be true. I agree for the most part, omitting the tahini is not a crime against hummus is it? It is everywhere these day, a wide selection can be purchased from most food stores. Whipping up your own homemade batch is super quick, easy and can’t be beaten for freshness. Other than the detailed ingredients below, you will need a blender of some sort (a hand blender will suffice). I have replaced the chickpeas with butter beans on different occasions, the results were equally satisfying.
- 1 tin of cooked chickpeas
- 1 clove of garlic, grated or finely chopped
- Juice of half a lemon
- 2 tsp of dried sweet paprika
- A few glugs of good extra virgin olive oil
- Chopped spring onion
- Salt and Pepper to taste
Drain the tin of chickpeas through a sieve, refresh under cold water. Transfer the chickpeas into the blender along with the garlic. Whizz up for a couple of minutes, adding the oil slowly as it combines, until the mixture loosens up and starts to become smooth. At this stage, pause, add in the lemon juice, 1 tsp of paprika, a twist or two of salt and pepper, and continue to combine. When the texture is to your liking, taste, add more lemon juice or salt if required. Transfer the hummus into a serving bowl. Sprinkle some paprika, spring onion and chickpeas over the top, drizzle with a little extra oil. Serve with crackers, as an accompaniment to drinks or a dip for nachos. Great party food!