EVERY VEGETARIAN kitchen — no, make that every kitchen — needs a recipe for hummus, a delicious, nutritious and endlessly versatile dip that originated in the Middle East and has spread to all corners of the globe. Made from chickpeas, tahini (sesame seed paste) and olive oil, hummus is packed with protein, dietary fibre, healthy fats, vitamins and minerals.
Hummus is a key player in a mezze — a collection of small plates served in countries of the Middle East and Mediterranean. Further afield, it has taken on new, less traditional forms — as a condiment in wraps and sandwiches, a dip for crudités or pita bread, and an addition to salads or pizza.
Traditional hummus has a bold bite of garlic, dial that back and you have a blank canvas that can take on many different flavours and colours. Our basic recipe is delicious on its own but mild enough not to overwhelm other flavours if you want to change things up a bit. Add sun-dried tomatoes, roasted red peppers or beets, roasted pumpkin or carrots, black or green olives, sweet green peas, black beans, fresh herbs and alternative spices — let your imagination and taste buds be your guide.