(Arabic ﺣﻤﺺ hummus, DMG ḥummuṣ, Hebrew חומוס ‘xumus, German Kichererbse Wikipedia)
Hummus, which is not only known to vegans, originates from the Middle East. The oriental speciality contains mainly cooked and pureed chickpeas. Also, it contains sesame seeds, olive oil, lemon or orange juice, salt, spices, garlic and cumin.
The chickpea originated from the Asian-Turkish region and came from there to India. Well-known in the Mediterranean regions, with the most extensive cultivation areas today in India. But chickpea cultivation could shift to Europe with climate change. Not least because peas are generally very suitable as a substitute for meat. Future agriculture will have to adapt and cope with new realities.
The speciality made from chickpeas is now also available in a wide range of variations. You find them almost in all major distributors. Yet, if you prefer products that are as additive-free as possible, it is best to make your hummus yourself:
Soak the chickpeas in cold water overnight.
Drain and rinse briefly. If desired, cook for at least one hour in water enriched with sea salt. Add bay leaves, a large piece of ginger, and pepperoncini. Remove the foam from time to time during cooking. Leave to cool and purée finely.
For 150 -200 grams of hummus:
- 4 tbsp cold-pressed rapeseed, olive or sesame oil.
- 2 tbsp water
- 1 tsp ground cumin
- Salt, pepper
- A few squirts of fresh lemon or orange juice
- A little sesame paste
- Blend with the pureed chickpeas until smooth. Adjust liquids depending on consistency.
You can also use hummus mixes. In this case, mix the hummus. Usually contains cumin, salt, sesame seeds and often garlic powder. Also, 3-4 tbsp oil, lemon or orange juice and 3-4 tbsp water and fold into the pureed chickpeas. Season to taste.
You can separate the hummus mixture several times. Mixed with yellow curry and curry madras or paprika and pepperoncini. Some sweet-and-sour sauce, dried or fresh parsley and dried or fresh chives.
There are almost no limits to the variations and corresponding “colours”. For example, you can puree a softly cooked rim with it or add olive paste for a variation. Seeds and/or chopped nuts also enrich the hummus.
Hummus will keep for several days if stored in well-sealed dishes. Put it into the refrigerator, or it can be frozen.
Hummus goes well with potatoes, rice, various raw vegetables, and leaf salads. Also, look at our flatbread (see Stirnrunzler's Focaccia). For an aperitif, also with vegan crackers or low-salt corn chips.
Hummus is healthy
Hummus helps meet the need for amino acids, folic acid, vitamins E, B6, B1, B3 and C. The protein content of chickpeas is around twenty per cent. The pea paste is not necessarily low in calories, but it satiates. The high iron content is also positive. Especially for vegan and vegetarian people. Hummus is also rich in fibre, which in turn can have a positive effect on blood sugar.
