BACK TO POSTS

Hooray for Hummus! 

International Hummus Day – 13th May 2017

After last month’s ‘Hummus Crisis’ saw full scale panic sweep across Britain when a ‘production issue’ led to some of the major supermarkets’ shelves being empty of the beloved Middle Eastern dip, we have all been re-awakened to how much of a staple it has come to be. Fortunately, the issue was quickly resolved and calm was soon restored.

As such, this year’s International Hummus Day on Saturday 13th May was perfectly timed to give us the opportunity to fully show our renewed appreciation for this protein-packed, delicious and versatile food.

Britain is now considered the hummus capital of Europe and with two in every five households said to have a pot in the fridge, we spread, dip and dollop our way through 12,000 tonnes (ie. £60 million worth) of it a year.

In celebration of the day dedicated to this tasty chickpea-based dip, chefs from across our sites embraced the chance to showcase the wide variety of fantastic dishes that can be created using hummus in all its various forms.

HB2     HB sml

At The Wellcome Trust (our High Street Pop-Up Partners, Hummus Bros, were also on site to offer our customers a taste of their amazing homemade hummus with mouth-watering toppings, warm pitta breads and refreshing salads:

 Hummus Collage2 sml

Still not got your hummus fix?

Secret to making great homemade Hummus from the Hummus Bros Cookbook

Ingredients:

1 cup of dried chickpeas

250ml cold water

1/2 tsp bicarbonate of soda

65g of tahini

Juice of 1/2 lemons

sea salt to taste

Put the chickpeas in a bowl and cover with plenty of cold water. Cover and leave it like that for 12 hours, or overnight

Drain the chickpeas and put into a saucepan. Pour in the fresh measured water so that the water only covers the chickpeas by about 2cm. Stir in the bicarbonate of soda, then bring the water to the boil

Skim off scum, if liked, with a slotted spoon. Cook over a medium heat for 1-1½ hours, until the chickpeas are very soft. Stir from time to time!

Once cooked drain the liquid if there is a lot, but don’t throw it away! Keep it for later to adjust the consistency. Spread the chickpeas over the surface of a roasting tin and leave to cool

Purée the chickpeas with any liquid from the roasting tin in a food processor, adding the tahini, lemon juice and salt to taste until you have a creamy, velvety smooth consistency. If you need, adjust the consistency with some of the liquid you kept before

Transfer the hummus to a large plastic container, spread it level, then press on a well-fitting lid. Chill until, needed

Most importantly, enjoyyyyy!