The first time I had hummus was about fifteen years ago, in a restaurant in Eilat. While our family was waiting for our dishes to arrive, the waiter presented us a bowl with a creamy dip, accompanied by some flatbread. None of us knew what that dip exactly was, but we absolutely loved it and savored the bowl in minutes.
Maybe that’s the reason I’m still such a hummus fan today and I’m certainly not the only one. Whether you call it hummus, humous or houmous, there’s something about this dish that satisfies everyone.
Hummus is luscious and intense, but healthy and very satisfying at the same time. It’s versatile, relatively cheap and it’s a great example of social food when you share it with the entire table. Spread it on sandwiches, dip with vegetables or bread or serve as part of a mezze table.
When you talk about hummus in the Netherlands, the names of two women immediately pop up. Nadia Zerouali and Merijn Tol wrote several ‘Arabia’ books about the Mediterranean and Arabic kitchen and are passionate promoters of hummus.
I took their locally famous recipe for basic hummus as a starting point and only changed two aspects: I added a pinch of cumin and decided to remove the chickpea skins after cooking. The latter isn’t really necessary (although opinions vary on this matter), but it does make the hummus extra creamy and the process of skinning chickpeas is remarkably satisfying.
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