Sunday cuisine: Try that hummus taste

In 2012, an Israeli fellow by the name  Ben Lang  came up with the idea of International Hummus Day.  On Wednesday, May 12, people celebrated in many cities around the world in appreciation for this event.

Lang’s objective was to “create a holiday around a food that could bring people together from around the world.” A noble sentiment to which I hasten to add that some of us (not many I admit), hardly need a holiday to eat hummus.  Besides it is one of those snacks that freezes well and forms the ideal any time feel good snack that is filling and just what the doctor ordered and the perfect pick-upper!

Hummus is an ancient food that dates back several thousand years and is a blend of basic everyday ingredients that are commonly found in Uganda and elsewhere. Interestingly, over the past few years, hummus has become quite well known and popular to the point where it is incredulous! Who could ever have imagined that an old age concoction of chick peas, tahini, lemon, garlic, parsley, salt and pepper would become such a sensational hit. Ranging from traditional mezze plates to the more trendy-grazing platters, grocery store shelves to top-of-the-line menus; hummus has taken the world by storm. 

The dip
One wonders what the snacking landscape would appear to be if our favourite Middle Eastern dip had never come to be, or simply vanished from sight overnight. 

Finding a worthwhile substitute for this fabled dip is an interesting quandary and the first thing that comes to mind is whether  Baba ganoush with its aubergine smoky charred effect could, possibly come anywhere near the sublime simplicity of hummus. 

Not really, considering that like a NUP older sibling, hummus has long put other mezze in the corner where they have been relegated to also ran status. On the other hand, although the likes of muhammara, moutabel and Baba ganoush are household items and much loved across the Arab world, truth be told they have failed to attain international acclaim and distinction. Remove hummus from the fray and one begs the question; would any of these dips be propelled into the culinary spotlight in quite the same way?

We would be remiss in not mentioning that part of the appeal of hummus is its yielding, simple free to take liberty nature: easy to make and reassuring to eat. Hummus is not bland per se, but there is something about its pliable nature that makes it stand out against all other contenders. 

I have noticed the so-called dessert hummus and it was only a matter of time before someone came up with this heinous abomination committed against the humble dip. Needless to say, thus far we have been discoursing upon hummus in its pristine and unadulterated form with the requisite chick peas and the other ingredients mentioned above and yes, one can take license and add some cumin, parsley and even mixed herbs.  I am a freak for ginger and chilies and never fail to add them in my hummus. What cannot be ignored however, are the different flavours and forms that hummus has been forced to take on in recent years and all in the name of creativity. Some are tolerable and I think of the relatively inauspicious pesto, sun dried tomatoes, edamame and sweet chili.

Not to mention the more recondite peanut butter and beetroot. But what is one to make of horrible Marmite infused apricot jalapeno! Yes, people have taken far worse liberty in desecrating hummus all in the name of keeping up and inventing new food trends and innovation. 

Kareem Shaheen, a well- regarded journalist of The Guardian, has some rather strong and acerbic views on this desecration, and a while back wrote thus on the subject: “Pureed chick peas ‘infused with rich cocoa, organic sugar and vanilla,’ cannot  in good conscience be called hummus,” he avers, “particularly if they cannot be enjoyed in the form of sweet treats or s’mores.

A base of white or black beans, edamame, pumpkin, pineapple, jalapenos, ground turkey or jelly beans does not constitute hummus…. In the same way, an apple is just an apple, not a lamb shank. In the same way Beethoven is not Ted Bundy.” 

The deal...The dish:
Hummus is a Middle Eastern dip, spread, or savoury dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. In Middle Eastern cuisine, it is usually eaten as a dip, with pita bread 

Needless to say, thus far we have been discoursing upon hummus in its pristine and unadulterated form with the requisite chick peas and the other ingredients mentioned above and yes, one can take licence and add some cumin, parsley and even mixed herbs.

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