All Hail Hummus...

As one of the most recognised dishes to come out of the Middle East, hummus has become a staple in British fridges. Created from the protein-packed, humble chickpea, we spoke to hummus hero, Ayleen Drive, from The Precious Pea, about this simple Middle Eastern side…

Houmous, hummus, however you choose to spell it, comes from an Arabic word meaning “chickpea”. Chickpeas, also known as garbanzo beans, have been cultivated for thousands of years. All over the Middle East these little peas are grown in pods containing just one or two and transformed into hummus.

It is impossible to get people to agree on a recipe for hummus, but common ingredients are; cooked chickpeas, tahini, lemon juice, oil, water and salt. Some people think it essential to include garlic, others insist on cumin, black pepper or za’atar for an authentic taste.

In the Middle East, hummus is never eaten cold. It is usually served at room temperature and sometimes hot. Why not try it hot with strips of toasted flatbread? Garnish with olive oil, a few whole chickpeas, and add a sprinkling of za'atar or chilli flakes.

Hummus is probably one of the earliest prepared foods, but here in the UK, most people did not discover it until the 20th century. In the 1980s, Waitrose was the first UK supermarket to stock hummus. Britain is now the hummus capital of Europe. Compared with other Europeans, we are twice as likely to have a pot in our fridge.