The lovely thing about hummus is that once you’ve got the base, you can add any flavour you’d like. Avocado hummus and beet hummus are all the rage at the moment, but even so, the possibilities are endless and depend entirely on your taste.
After looking through various articles, I noticed that many Middle Eastern authors advised against the use of canned chickpeas – not surprisingly – but furthermore, they skinned their chickpeas. Some authors suggest using baking soda, which helps the skin peel off easily, while others said this wasn’t necessary. When making this recipe, I actually skinned the chickpeas after soaking rather than before cooking – something I’d not like to repeat. It was a tedious exercise that took a long time. Though I will say, I made all sorts of food connections and had a huge “aha!” moment while exercising patience over a cup of unskinned chickpeas. Next time, I think I’ll cook the chickpeas and try out the skinning method thereafter. Holding thumbs that it doesn’t result in a pre-blended mush! 😉 I do think that the result is worth the labour of skinning, so whichever method you choose to employ, do it, as you will be impressed.
Hummus is quite versatile, not only in it’s ability to be flavoured in different ways, but also in the manner in which it is eaten. Serve as an appetizer by spreading it on breads, toast and crackers, or have it as a dip with freshly chopped vegetables, nachos or your favourite crisps.