Hummus is a trimming originating from the Middle East, which has spread and become a favorite in large parts of the world.
Hummus suits everything
Hummus, hamos, hommus, hummos, houmous or hummous - this dear child has many names!
Hummus can be eaten as it is with most types of bread or as a dip for vegetable sticks or potato chips, it is also an excellent accompaniment to barbecue or on the tapas table - or how about dropping butter and taking some hummus under the cheese on the bread slice or crispbread?
Why you should eat chickpeas:
Chickpeas contain a variety of nutrients. For example: folate, phosphorus, iron and magnesium.
Chickpeas provide stable blood sugar and prevent diabetes.
Together with garlic (as in hummus) and curcumin (you'll find it in turmeric), chickpeas might have an extra good effect as a cholesterol-lowering and preventive against heart disease! A good reason to put some turmeric in your hummus!
Chickpeas contain a lot of water-soluble fiber and have a prebiotic effect on our intestinal flora!
Bonus: Chickpeas are cheap and sustainable food!
Make hummus yourself
You can buy ready-made varieties, but the one you make yourself will be the best - it's super easy, just take a look at this recipe:
You need:
250 g canned chickpeas (approx. net weight of a box)
½ ts baking powder
About. 2-3 tablespoons lemon juice
1-2 garlic cloves
4 tablespoons tahini (puree of sesame seeds)
Cold water
Salt
5 tablespoons olive oil without too much bitterness
You need a food processor, blender, hand mixer or similar.
TIP: Save the chickpea water
Take care of the water from the chickpeas and use it for vegan aioli!
Hummus is full of important nutrients, is cheap to make and tastes super good!
How to make hummus:
Pour the water from the chickpeas, take care of it if you want to make vegan aioli.
Rinse the chickpeas in cold water and keep them in a saucepan, fill with twice as much water as chickpeas, add baking powder and boil gently for 15-20 min. If you have little time, you can drop this point.
While the chickpeas are boiling, you can blend the desired amount of garlic together with the lemon, tahini and approx. 2 tablespoons water. If the mixture feels too thick, you can add a little more water.
Strain the chickpeas and mix them together with the garlic, tahini and lemon mixture. Add a pinch of salt before blending it all together, while adding a little and a little olive oil, until you get a smooth mixture.
Season with more salt and lemon juice.
Pimp your hummus
Pimp the hummus with spices such as cayenne pepper, paprika, chili, nuts (try pine nuts), fresh herbs (coriander works well!), citrus and oil.
The hummus can be served completely fresh and warm, or cold. Feel free to add a sprinkle of spices, herbs or oil before serving. Yummy!
Shelf life
The hummus keeps fresh covered in the fridge for 7-10 days.
Harald Nesse
Food and drink manager
Harald is a chef with experience from hotels, restaurants, canteens, cafes and catering. He has gone through the ranks from apprentice to general manager and owner. In SSN, he is a Food and drink manager.
For Harald, food is joy, culture and welfare. Good food means well-being alone or with others.
Harald loves vegetables and is passionate about: good ingredients with as short a journey as possible, sustainable choices, good kitchen finances, people and new ways of doing things!
