This week co-host Rich Bowden reads from an article of his entitled Hummus: The Splendour and the Taste. It’s an exploration of the history and health-giving properties of the dish (and the humble chickpea) and the author’s own introduction to hummus after marrying into a Lebanese family.
So sit back, grab a cool drink and some Lebanese bread and hummus and enjoy the show!
0.40 Reading of Hummus: The Splendour and the Taste
1.33 Plato and Socrates and hummus.
1.40 Host Rich Bowden’s experience of hummus after marrying into a Lebanese family.
2.50 Nutritious benefits of hummus/chickpeas.
4.30 Author’s mother-in-law’s traditional hummus recipe.
Sally’s traditional hummus recipe
- Soak 2 cups dried chickpeas in water for 24 hours, until soft. (If using canned chickpeas, skip this step)
- Drain and rinse.
- Boil in fresh water until soft and mushy.
- Drain but keep excess liquid for later use.
- Place in food processor with: 3 to 4 cloves of garlic, a dash of lemon juice and a pinch of salt and 3 tablespoons of tahini (sesame) paste.
- Mix until the paste becomes something between thick and thin. If too thick, add a little of the reserved liquid to thin out if necessary.
- When fully mixed, transfer to a large, flat serving dish. Top with an excellent olive oil, then sprinkle with sweet paprika. Serve with slices of avocado for that added touch!