Hummus. A simple chickpea spread that anyone can make in seconds, lined up on supermarket shelves and appearing everywhere. How amazing that this simple Middle Eastern staple should become such an international superstar. No surprises really, it ticks all the boxes, as simple or complex as you want it to be, everyday comforting or maybe cleverly sophisticated, substantial but healthy. You can just pluck a jar off the supermarket shelf and many of these are of a very high quality, you can pick up a can of chickpeas and in seconds in a food processor or with even the cheapest stick blender have made your own (probably for not much more than a couple of dollars) or soak some chickpeas over night simmer them for an hour and go from there. Because I love the comfort of the kitchen and I love chickpeas I will always take the route of soaking and cooking my own chickpeas, that definitely doesn’t mean you have to. My history owning Habebes Cafe, and a love of carbs like these, means I have cooked a LOT of chickpeas in my life. As versatile and useful as Hummus is so are chickpeas, Use them in a summer salad, with tomatoes, green beans, red onion, fresh herbs olive oil and lemon juice. Or tomatoes, cucumber peppers red onion and feta or black olives, olive oil and lemon juice or vinegar of choice. Mash or chop them a little and use them as you would couscous or grains […]
