Hummus isn’t the kind of thing you can get passionate about, really, is it? Or so I thought until Simon, quite a few years ago now, dragged me to Hummus Bros for lunch. I thought he was being a bit weird, tbh – no one gets that excited about chickpeas.
Boy, was I wrong. Nutty, heavy on tahini, scented with cumin, it’s a completely different thing from the cold, beige pots of supermarket gunge – so I mainlined it once a week or so, and had major withdrawal symptoms when work took me elsewhere.
Thus, the search for a replacement recipe began. I looked at Ottolenghi’s (don’t you love Ottolenghi? His food, his writing, his determination to dirty every receptacle in your kitchen whenever you make one of his recipes) and it was deliciously familiar, but it involved so much faff (cooking chickpeas from dried – lovely, but for a simple lunch it just takes.too.long) and I ended up with about two litres of hummus at the end. (I mean, I love hummus, but …)
So here’s a cheat’s version. It uses one tin of chickpeas, so there’s no boiling for hours, and you end up with, hmm, about the equivalent of 2-3 supermarket tubs. That’s enough for Sunday pre-dinner snacks, then lunch on Monday and Tuesday. But it’s way nicer, and faster to make than popping to the shops.