Season 2 Ep 4 Hummus: The Splendour and the Taste

Podcast Link

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!

Highlights

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!

 

 

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