Veg­e­tar­ian Voy­ager

Taste & Travel - - Contents -


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.

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