This recipe feeds 8-12 people as a pre-dinner appetiser/starter.
I took this dip to a friend’s house this week, as a starter for the dinner. I promised her the recipe and I am sure she will be amazed at just how easy it is to make!
A great cook would suggest that hummus should be made from scratch with fresh chickpeas (how thoroughly tiresome). I have tried my hand at this method a few times and generally, I find the consistency to be a little too chewy in texture for my liking (which might say more about the Cook than the method). I have also made many a hummus using the canned organic chickpea version and combining that method with my foolproof Thermomix, I can generally pull off a reasonably well-textured hummus (emphasis on reasonably).
Hummus | a Middle Eastern creation is another one of my favourites and works very well as a starter for any dinner party or simply that go-to item, which can be kept in the fridge for a quick snack.
I prefer a smoother texture, topped with anything that adds colour and texture to an otherwise bland beige canvas. So imagine my delight when I found the 1-litre tub of hummus purchased from Coles! Better still it only costs around $6 for a tub and trusts me it beats any hummus I ever slaved over. BTW … ignore the bland coloured photo, as I forgot to take a final photograph once the flat parsley leaves had been added (plus the smoked paprika adds some life to the otherwise dull hummus).
Yumi’s Traditional Middle Eastern Hommus Dip| (dairy-free and gluten-free). So some call it Hummus, others call it Hommus and others say Houmous. For me, it is Hummus.
Let’s cheat together | Now that we have the perfect smooth hummus base, add your special touches to disguise the fact that you did not make your hummus-like all the other great cooks.
My added disguise, is the roasted cauliflower, lemon and spiced chickpea hummus. I have modified this from a recipe I once made from scratch and have since refined it to something truly tangy, tasty and even better, dead easy.
Easy Hummus Recipe | Ingredients:
1-litre tub of Yumi’s Hommus
1 tin of organic chickpeas
1 large cauliflower
2 tsp. of smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
100 ml virgin olive oil
Flat-leaf parsley or coriander
Salt & pepper to taste
Yoghurt flatbreads | Ingredients:
1 cup of wholemeal flour
1 cup of plain flour
1 tsp. of baking powder
1 tsp. of dried yeast
200 gm. thick plain yoghurt (don’t use Greek yoghurt)
Virgin olive oil
100 ml of hot water
Cut the cauliflower into small florets and toss gently in 100 ml of virgin olive oil. Place on a baking tray and grate the rind of 1 lemon over the florets. Add salt flakes and ground pepper.
Cut the lemon in half and add to the centre of the baking tray (the lemon juice will run onto the baking paper and be absorbed by the cauliflower). Place in the oven at 220 for about 30 minutes or until the florets are lovely and dark brown.
Remove from the oven, squeeze the remaining roasted lemon halves over the cooked cauliflower (I love my hummus to be very tangy) and let rest.
Drain the chickpeas and toss in enough virgin olive oil to coat and then add the combined spices (smoked paprika, coriander and cumin) and toss together.
Place the chickpeas on a sheet of baking paper and roast until chickpeas are crisp and golden. Remember to toss from time to time.
Combine 2/3 of the lemony cauliflower florets with Yumi’s Hummus and stir gently adding flakes of salt and ground pepper to taste.
Pour a generous swirl of a good virgin olive oil on the top (great olive oil can make all the difference to the final taste), and add a generous sprinkle of smoked paprika across the top of the hummus and ground pepper. Heap the roasted chickpeas on the top of the hummus (remembering that the bland beige is no longer) and pile the remaining cauliflower florets in the centre of the chickpeas.
Finish with a generous handful of lightly torn coriander leaves or flat-leaf parsley. Both work equally well.
I found this recipe sitting in some waiting room. I photographed the recipe and did not manage to capture the source. However, given that it was a waiting room I suspect the magazine was well out of date.
To cheat or not to cheat | If you prefer your hummus could be served with a good quality flatbread (and yet I often find it difficult to find a great flatbread). Making your flatbread is easy; it just takes a little time.
Combine both the plain and wholemeal flour in a bowl and add the baking powder and dried yeast.
Whisk the plain yoghurt and 100 ml of hot water together and add to the well the dried ingredients. Mix all ingredients until dough forms.
Put the dough on a lightly floured board and kneed for a good 5 minutes or more (until your arms drop).
Rub the ball of dough in olive oil, place in a clean bowl and cover with cling wrap.
The dough should rise to about double its size in 45 minutes. Knockback the dough and break it into 8-10 even size balls. Roll out each ball to a nice thin consistency and then cook in a heavy very hot pan. Flatbread should be cooked one at a time until parts take on a charred look. When you take flatbreads out of the pan, drizzle some good quality virgin oil over and add a sprinkle of salt flakes to each.
These are truly delicious and nothing beats hummus and great flatbread.
Hint |The dough will last in the fridge for days if well wrapped in glad paper.