HUMMUS comes from the Arabic word حمّص (ḥummuṣ) meaning ‘chickpeas’. I’ve added a little spice to my version of hummus dip – so you can keep it simple, or add the spice mix, your choice. Enjoy! Or, التمتع طعامك!
Spiced Hummus dip, with Turkish Bread
(serves 4, T=tablespoon)
400g can chickpeas, drained
3 garlic cloves, peeled and chopped
1 tsp. store bought minced garlic (optional, but adds a slight kick)
100ml extra virgin olive oil
2 T tahini paste (sesame paste)
2 T fresh lemon juice, all seeds removed
30ml hot water
2 tsp. spice mix (recipe below), or, just use 2 tsp. ground caraway seed
Turkish Bread – one day old is best as it’s drier and easier to toast. Try to find one with a topping of sesame seeds
1 extra garlic clove, peeled and cut in half
Mix together 1T of each of these spices in a cup – ground coriander; sweet paprika; cayenne pepper; cinnamon (not cinnamon sugar); ground caraway seeds, salt; and 2/3 T of freshly ground black pepper. Use 2 teaspoons of this mixture for the hummus Store the rest of the mixture in an airtight container, to mix with olive oil and use as a marinade for chicken or lamb skewers.
Add chickpeas and garlic pieces to your food processor and process until both are finely chopped, but not a puree.
Add remaining ingredients and process until the mixture forms a coarse puree. Season with salt and pepper, to taste. Use a spatula to scoop mixture into a bowl or onto a serving platter. Refridgerate until needed but use within a few hours or the lemon flavour can become bitter over time.
Garnish with a drizzle of olive oil, walnuts, or pomegranate seeds.
Just before serving, cut the Turkish bread into 1cm slices and toast lightly in a toaster, or in the oven. When toasted, rub the cut piece of garlic across the bread. Serve with the hummus. Enjoy!